Vegan Yong Tau Foo

Dive into a wholesome bowl of comfort with this Vegan Yong Tau Foo, a plant-based twist on the beloved Southeast Asian classic. Featuring vibrant red chilies, tender okra, and earthy eggplants stuffed with a savory tofu and vegetable filling, this dish is a feast for both the eyes and palate. The rich, umami-packed broth—made with miso, seaweed, and aromatic ginger and garlic—perfectly complements the silky rice noodles and golden-brown stuffed vegetables. Ready in under an hour, this recipe is perfect for those seeking a hearty yet healthy vegetarian meal that bursts with authentic flavors. Garnished with fresh coriander, it’s a satisfying dish that’s as nourishing as it is delicious. Ideal for vegans, this recipe offers a fusion of textures, bold flavors, and a comforting, homemade touch.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 1 medium Carrot
• 6 Shiitake mushrooms
• 2 stalks Spring onions
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 0.25 teaspoon Ground white pepper
• 3 Red chilies
• 6 pods Okra
• 2 small Eggplants
• 200 grams Rice noodles
• 6 cups Vegetable broth
• 1 tablespoon Miso paste
• 1 sheet Seaweed (kombu or wakame)
• 3 cloves Garlic
• 1 inch Ginger
• 0.5 teaspoon Salt
• 2 tablespoons Coriander leaves

Directions

Step 1

Prepare the filling by finely grating the carrot, dicing the shiitake mushrooms, and chopping the spring onions.

Step 2

Mash the firm tofu in a large bowl until it becomes a paste-like consistency.

Step 3

Add the grated carrot, shiitake mushrooms, spring onions, soy sauce, sesame oil, and ground white pepper to the mashed tofu. Mix well to create the filling mixture.

Step 4

Cut the red chilies lengthwise and deseed them. Trim the tops off the okra pods. Slice the small eggplants into thick chunks and hollow out their centers to create stuffing spaces.

Step 5

Stuff the prepared filling firmly into each chili, okra, and eggplant piece. Set aside.

Step 6

Cook the rice noodles according to package instructions. Drain and set aside.

Step 7

In a large pot, prepare the broth by combining the vegetable broth, miso paste, seaweed, minced garlic, grated ginger, and salt. Bring to a gentle simmer for 10 minutes to allow the flavors to meld.

Step 8

Lightly pan-fry the stuffed vegetables on medium heat until golden brown on each side, taking care not to burn the filling.

Step 9

Add the pan-fried stuffed vegetables to the simmering broth and cook for an additional 5 minutes.

Step 10

To serve, divide the cooked rice noodles into bowls and ladle the hot broth over them. Top each serving with a selection of stuffed vegetables and garnish with fresh coriander leaves.

Nutrition Facts

Serving size	(3211.2g)

Amount per serving	% Daily Value*
Calories	1629.5

Total Fat 50.6g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 10.3g
Cholesterol 0mg	0%
Sodium 7167.4mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 57.7g	0%
Total Sugars 60.1g
Protein 95.7g	0%

Vitamin D 75.6IU	0%
Calcium 1060.9mg	0%
Iron 19.5mg	0%
Potassium 6991.1mg	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: 25.8%

Protein: 21.6%

Carbs: 52.6%