Paleo Yong Tau Foo

Bring a healthy twist to a beloved Asian classic with Paleo Yong Tau Foo, a nourishing dish rich in flavor and packed with wholesome ingredients. This paleo-friendly recipe features tender baby eggplants, okra, zucchini, and red chili peppers carefully stuffed with a savory blend of ground chicken and pork, enhanced with coconut aminos and a touch of garlic. Simmered gently in a robust bone broth, the stuffed vegetables soak up all the umami goodness, creating a comforting yet clean meal that's free of grains, soy, and processed additives. Sear the stuffed vegetables to golden perfection before simmering, then garnish with fresh cilantro for a pop of brightness. Perfect as a warming one-pot meal, this nutrient-rich dish is not only delicious but also tailored to fit a gluten-free, Whole30, or paleo lifestyle.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 cups bone broth
• 1 pound ground chicken
• 1 pound ground pork
• 1 large egg
• 2 tablespoons coconut aminos
• 2 tablespoons arrowroot starch
• 2 cloves garlic
• 2 tablespoons spring onions (green parts only)
• 2 whole red chili peppers
• 4 whole baby eggplants
• 10 pods okra
• 1 medium zucchini
• 1 teaspoon sea salt
• 0.5 teaspoon white pepper
• 2 tablespoons avocado oil
• 2 tablespoons fresh cilantro

Directions

Step 1

In a large mixing bowl, combine the ground chicken, ground pork, egg, coconut aminos, arrowroot starch, minced garlic, chopped spring onions, sea salt, and white pepper. Mix until well combined. This will be your stuffing.

Step 2

Prepare the vegetables for stuffing. Slice the baby eggplants in half lengthwise and use a spoon to carefully scoop out a shallow trough in each half. Hollow out the red chili peppers by cutting off the tops and removing the seeds. Trim the tops off the okra and make a small slit down one side. Cut the zucchini into thick slices and hollow out the centers with a melon baller.

Step 3

Stuff the prepared vegetables with the meat mixture, packing it firmly but not overfilling to avoid splitting.

Step 4

In a large skillet, heat avocado oil over medium heat. Sear the stuffed vegetables, meat side down, until golden brown. Flip and cook for another couple of minutes on the other side. Remove the vegetables and set them aside.

Step 5

In a large pot, bring the bone broth to a gentle boil. Lower the heat to a simmer and carefully add the seared stuffed vegetables. Simmer for 20-25 minutes until the meat filling is fully cooked and the vegetables are tender.

Step 6

Taste the broth and adjust seasoning with additional sea salt if necessary.

Step 7

To serve, ladle the stuffed vegetables and broth into bowls. Garnish with freshly chopped cilantro for a bright, herbaceous finish.

Nutrition Facts

Serving size	(3244.0g)

Amount per serving	% Daily Value*
Calories	2935.9

Total Fat 170.3g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1012.5mg	0%
Sodium 6135.1mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 19.8g	0%
Total Sugars 37.1g
Protein 272.0g	0%

Vitamin D 53.8IU	0%
Calcium 482.4mg	0%
Iron 14.7mg	0%
Potassium 6095.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 36.7%

Carbs: 11.6%