Vegetarian Yong Tau Fu

Discover the vibrant and nutritious flavors of Vegetarian Yong Tau Fu, a plant-based take on a beloved Southeast Asian dish. This recipe features a medley of fresh vegetables—juicy Japanese eggplants, crunchy bitter gourd, tender okra, fiery red chilies, and earthy mushrooms—each generously stuffed with a savory tofu filling made from a combination of firm tofu, silken tofu, and textured vegetable protein. Pan-fried until golden and simmered in a fragrant vegetable broth seasoned with soy sauce and sesame oil, this dish strikes the perfect balance of hearty and wholesome. Perfect as a comforting soup or served alongside rice or noodles, Vegetarian Yong Tau Fu is a delightful fusion of textures and umami-rich flavors that will captivate vegetarians and meat-lovers alike.

Nutriscore Rating: 85/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 sheets bean curd sheets (optional)
• 4 red chilies
• 2 Japanese eggplants
• 1 bitter gourd
• 6 okra
• 8 mushrooms (shiitake or button)
• 200 grams firm silken tofu
• 50 grams textured vegetable protein (TVP) or mock ground meat
• 2 stalks spring onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 liter vegetable broth
• 1 teaspoon sesame oil
• 0.5 teaspoon white pepper
• 0.5 teaspoon salt
• 2 tablespoons neutral cooking oil

Directions

Step 1

Press the 400g firm tofu to remove excess water. Crumble it into a large mixing bowl.

Step 2

If using textured vegetable protein (TVP), soak it in warm water for 10 minutes, then drain and squeeze out excess water. Add it to the mixing bowl.

Step 3

Mix in the 200g firm silken tofu, 2 finely chopped spring onions, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 0.5 teaspoon white pepper, and 0.5 teaspoon salt. Combine well to form the stuffing mixture.

Step 4

Prepare the vegetables: slice the red chilies and bitter gourd into 2-inch pieces, cutting them lengthwise to remove seeds. Slice eggplants and okra lengthwise, leaving one side intact to create a pocket. Remove the stems from the mushrooms.

Step 5

Carefully stuff the tofu mixture into the prepared vegetables and mushrooms. Seal the edges as best as possible to keep the filling intact.

Step 6

Heat 2 tablespoons neutral cooking oil in a pan over medium heat. Pan-fry the stuffed vegetables and mushrooms on both sides until golden brown. Set them aside.

Step 7

In a large pot, add 1 liter vegetable broth and bring to a gentle boil. Season the broth with 1 teaspoon sesame oil, 1 tablespoon soy sauce, and a pinch of salt, adjusting to taste.

Step 8

Add the pan-fried stuffed vegetables to the broth and simmer for 5-7 minutes to allow the flavors to meld.

Step 9

Serve the Vegetarian Yong Tau Fu hot, either as a soup or alongside rice or noodles. Enjoy!

Nutrition Facts

Serving size	(4089.7g)

Amount per serving	% Daily Value*
Calories	2491.1

Total Fat 102.7g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 9.2g
Cholesterol 0mg	0%
Sodium 6156.7mg	0%
Total Carbohydrate 265.0g	0%
Dietary Fiber 91.7g	0%
Total Sugars 74.8g
Protein 174.8g	0%

Vitamin D 0IU	0%
Calcium 2339.3mg	0%
Iron 36.5mg	0%
Potassium 10948.2mg	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: 34.4%

Protein: 26.1%

Carbs: 39.5%