Vegan Yong Tau Fu

Elevate your comfort food game with this flavorful and nourishing Vegan Yong Tau Fu, a plant-based twist on the classic Southeast Asian dish. This recipe features firm tofu blended with shiitake mushrooms, carrots, and scallions to create a savory stuffing for vibrant vegetables like bitter melon, red bell peppers, and carrots. Gently seared to perfection and simmered in an umami-rich miso broth infused with garlic, ginger, and sesame oil, this dish offers layers of texture and flavor in every bite. Serve it as a satisfying soup or over rice noodles for a heartier meal, and finish with fresh spinach and scallion garnishes for a wholesome touch. Perfect for a cozy dinner, this vegan recipe is packed with protein, brimming with vegetables, and easy to make in under an hour. Whether you're a fan of Asian cuisine or looking to try something new, Vegan Yong Tau Fu is a healthy, customizable, and utterly delicious choice that's sure to impress!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 6 pieces Shiitake mushrooms
• 1 medium Carrot
• 1 medium Red bell pepper
• 1 medium Bitter melon
• 100 grams Fresh spinach leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Cornstarch
• 2 cloves Garlic, minced
• 800 milliliters Vegetable broth
• 2 tablespoons Miso paste
• 1 teaspoon Ginger, minced
• 200 grams Cooked rice noodles (optional)
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.5 teaspoon White pepper
• 2 stalks Scallions, chopped

Directions

Step 1

Press the firm tofu to remove excess water, then mash it into a smooth consistency using a fork.

Step 2

Finely chop the shiitake mushrooms, carrot, and scallions. Add them to the mashed tofu.

Step 3

Mix in 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and half a teaspoon of white pepper into the tofu mixture to form a stuffing paste.

Step 4

Prepare the vegetables by hollowing out the seeds from the bitter melon, cutting the bell pepper into large chunks, and slicing a thick piece off the carrot for stuffing. Set aside.

Step 5

Stuff the prepared vegetables with the tofu mixture, pressing lightly to ensure the filling stays in place.

Step 6

Heat a non-stick pan over medium heat and lightly sear the stuffed vegetables for 2-3 minutes per side. Remove and set aside.

Step 7

In a large pot, heat 1 teaspoon of sesame oil and sauté the minced garlic and ginger until fragrant.

Step 8

Add the vegetable broth, miso paste, and the remaining tablespoon of soy sauce. Stir until the miso paste is fully dissolved. Bring to a gentle boil.

Step 9

Carefully add the seared, stuffed vegetables into the soup base and simmer for 10 minutes, allowing the flavors to meld together.

Step 10

Add fresh spinach leaves to the soup during the last 2 minutes of cooking.

Step 11

Optional: If serving with rice noodles, cook the noodles according to package instructions and divide them into serving bowls.

Step 12

Ladle the Vegan Yong Tau Fu and soup over the rice noodles or serve solo as a hearty soup.

Step 13

Garnish with chopped scallions and serve hot. Adjust salt and pepper to taste if necessary.

Nutrition Facts

Serving size	(1933.7g)

Amount per serving	% Daily Value*
Calories	1203.2

Total Fat 43.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 9.5g
Cholesterol 2.8mg	0%
Sodium 5939.3mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 28.5g	0%
Total Sugars 30.3g
Protein 66.0g	0%

Vitamin D 16.2IU	0%
Calcium 793.4mg	0%
Iron 14.8mg	0%
Potassium 3843.6mg	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: 30.2%

Protein: 20.6%

Carbs: 49.1%