Vegetarian Yong Tau Foo

Delight in the comforting flavors of Vegetarian Yong Tau Foo, a plant-based twist on the beloved Malaysian and Singaporean dish. This recipe features a delectable tofu-based stuffing infused with earthy mushrooms, sweet carrots, and savory soy sauce, nestled inside a medley of vibrant vegetables like eggplant, red bell pepper, and okra. Sear the stuffed vegetables to golden perfection, then simmer them gently in a flavorful vegetable broth seasoned with sesame oil and white pepper for a warming, umami-packed experience. Perfect as a light, wholesome main course, this dish is easily customizable and pairs beautifully with rice noodles or steamed jasmine rice. Quick to prepare and bursting with fresh, healthy ingredients, this vegetarian comfort food will become a go-to favorite for weeknight dinners or special occasions.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 100 grams Mushrooms (shiitake or button)
• 1 medium Carrot
• 2 stalks Spring onions
• 2 tablespoons Soy sauce
• 1 tablespoon Cornstarch
• 1 medium Eggplant
• 1 large Red bell pepper
• 6 pieces Okra
• 1 liter Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 1 teaspoon Sesame oil
• 2 tablespoons Cooking oil

Directions

Step 1

Drain the firm tofu and press it between two plates for 10-15 minutes to remove excess water. Crumble the tofu into a large mixing bowl.

Step 2

Finely chop the mushrooms, carrot, and spring onions. Add them to the bowl with the tofu.

Step 3

Season the stuffing mixture with soy sauce and mix well. Add the cornstarch to bind the mixture together.

Step 4

Prepare the vegetables to be stuffed: slice the eggplant into 2 cm thick rounds and cut a slit in each piece to create a pocket. Cut the red bell pepper into large square pieces and remove the seeds. Trim the tops off the okra and make a small slit along the length of each piece.

Step 5

Using a spoon or your hands, stuff each prepared vegetable piece with the tofu mixture. Be sure not to overfill to avoid spilling during cooking.

Step 6

Heat the cooking oil in a large skillet over medium heat. Sear the stuffed vegetables and tofu pieces until golden on both sides, about 2-3 minutes per side. Remove and set aside.

Step 7

In a large pot, bring the vegetable broth to a gentle boil. Add salt, white pepper, and sesame oil for seasoning.

Step 8

Gently place the stuffed vegetables and tofu into the broth. Let simmer for 10 minutes to allow the flavors to meld.

Step 9

Ladle the broth and the stuffed vegetables into bowls and serve hot. Optionally, serve with rice noodles or steamed rice on the side.

Nutrition Facts

Serving size	(2237.1g)

Amount per serving	% Daily Value*
Calories	1302.1

Total Fat 67.0g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 9.3g
Cholesterol 0mg	0%
Sodium 6640.6mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 40.9g	0%
Total Sugars 46.8g
Protein 63.2g	0%

Vitamin D 0IU	0%
Calcium 759.0mg	0%
Iron 12.8mg	0%
Potassium 4498.7mg	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: 43.3%

Protein: 18.1%

Carbs: 38.6%