Soy-Free Yong Tau Fu

Discover a fresh twist on a traditional Malaysian favorite with this Soy-Free Yong Tau Fu recipe! Perfect for those avoiding soy, this wholesome dish features a medley of vibrant vegetables like red bell peppers, zucchini, and eggplant stuffed with a flavorful mix of soy-free fish paste and ground chicken. Sear the stuffed vegetables to golden perfection before simmering them gently in a warm, aromatic vegetable broth. Enhanced with soy-free oyster sauce, garlic, and green onion, this nutrient-packed recipe is ideal for a light dinner or a satisfying lunch. Pair it with silky rice noodles and a side of chili sauce for dipping, and enjoy a comforting, allergen-friendly take on a beloved street food classic.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large Red bell peppers
• 2 medium Zucchini
• 1 large Eggplant
• 300 grams Fish paste (check for soy-free)
• 200 grams Ground chicken
• 3 cloves Garlic
• 3 stalks Green onion
• 1 teaspoon Salt
• 0.5 teaspoon Ground white pepper
• 2 tablespoons Oyster sauce (soy-free)
• 1 liter Vegetable broth
• 200 grams Rice noodles (optional, for serving)
• 50 grams Chili sauce (optional, for dipping)
• 2 tablespoons Cooking oil

Directions

Step 1

Wash all vegetables thoroughly. Halve the red bell peppers and remove the seeds. Slice the zucchini into 2-inch thick rounds and scoop out the centers to create a hollow. Slice the eggplant into 2-inch pieces and make a small slit in each piece without cutting through entirely.

Step 2

In a large mixing bowl, combine the fish paste, ground chicken, minced garlic, finely chopped green onion, salt, white pepper, and soy-free oyster sauce. Mix thoroughly until the filling is cohesive.

Step 3

Stuff each vegetable with the filling, pressing firmly to ensure it adheres. Be careful not to overfill to avoid the filling spilling out during cooking.

Step 4

Heat the vegetable broth in a medium pot over medium heat until simmering. Keep warm while preparing the vegetables.

Step 5

Heat the cooking oil in a large skillet over medium heat. Place the stuffed vegetables filling-side down and sear until golden brown, about 3-4 minutes. Flip and cook for an additional 2-3 minutes.

Step 6

Transfer the seared vegetables into the pot of simmering broth. Reduce the heat to low and allow the vegetables to cook for 10-12 minutes until tender and the filling is cooked through.

Step 7

Prepare rice noodles, if using, according to package instructions. Drain and set aside.

Step 8

To serve, ladle the broth and stuffed vegetables into bowls. Optionally, add rice noodles and garnish with additional green onion. Serve with chili sauce for dipping.

Nutrition Facts

Serving size	(3222.2g)

Amount per serving	% Daily Value*
Calories	2255.5

Total Fat 80.9g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 3.8g
Cholesterol 319.6mg	0%
Sodium 13378.5mg	0%
Total Carbohydrate 275.0g	0%
Dietary Fiber 46.1g	0%
Total Sugars 96.2g
Protein 124.8g	0%

Vitamin D 600IU	0%
Calcium 467.8mg	0%
Iron 16.2mg	0%
Potassium 6886.2mg	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: 31.3%

Protein: 21.4%

Carbs: 47.3%