Gluten-Free Yong Tau Foo

Delight in the comforting flavors of **Gluten-Free Yong Tau Foo**, a wholesome and customizable recipe perfect for those craving a lighter, allergen-friendly dish. This Malaysian-Chinese classic is reinvented with stuffed vegetables like okra, red chilies, and eggplant, filled with a savory mixture of mashed tofu and ground chicken (or shrimp). Simmered in a fragrant gluten-free miso broth, this dish features gluten-free soy and oyster sauces for a depth of umami flavor. Perfectly seared and then gently cooked to tender perfection, each bite bursts with rich, satisfying taste. Serve it with steamed rice or gluten-free noodles for a complete, nourishing meal that's naturally gluten-free and utterly irresistible. Ideal for weeknight dinners or meal prep, this recipe balances flavor, nutrition, and comfort in every bowl.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 200 grams Ground chicken (or shrimp, optional)
• 2 tablespoons Gluten-free soy sauce
• 1 tablespoon Gluten-free oyster sauce
• 2 cloves Minced garlic
• 2 stalks Spring onions, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 4 Red chilies (for stuffing)
• 6 Firm okra (ladyfingers, for stuffing)
• 2 Eggplants (small or medium-sized)
• 6 Gluten-free fish balls (optional)
• 1 liter Vegetable stock
• 1 tablespoon Gluten-free miso paste
• 2 tablespoons Neutral cooking oil

Directions

Step 1

1. Prepare the stuffing mix: In a bowl, mash the firm tofu until it forms a crumbly but cohesive paste. Add the ground chicken or shrimp (if using), gluten-free soy sauce, gluten-free oyster sauce, minced garlic, chopped spring onions, salt, and white pepper. Mix thoroughly until the ingredients are evenly combined.

Step 2

2. Prepare the vegetables: Cut the red chilies lengthwise, remove the seeds, and set aside. Trim the tops off the okra and make a slit down one side without cutting through. Slice the eggplants into 2-3 inch pieces, then make a pocket by cutting partway through each piece lengthwise.

Step 3

3. Stuff the vegetables: Using a small spoon, carefully stuff each chili, okra, and eggplant piece with the tofu mixture, pressing gently to fill each pocket without overstuffing.

Step 4

4. Heat the oil: In a large pan, heat 2 tablespoons of neutral cooking oil over medium heat. Gently sear the stuffed vegetables and any optional fish balls until lightly golden on all sides. Remove and set aside.

Step 5

5. Prepare the broth: In a large pot, bring the vegetable stock to a gentle simmer. Add the gluten-free miso paste and stir until dissolved.

Step 6

6. Simmer the stuffed items: Carefully add the stuffed vegetables and fish balls to the simmering broth. Let them cook for 10-12 minutes, ensuring that the stuffing is cooked through and the flavors meld together.

Step 7

7. Taste and adjust: Season the broth with additional gluten-free soy sauce or salt as needed, depending on your taste.

Step 8

8. Serve: Divide the Yong Tau Foo into serving bowls, ladling the broth over the top. Garnish with more chopped spring onions if desired. Serve on its own or with a side of steamed rice or gluten-free noodles for a complete meal.

Nutrition Facts

Serving size	2506.6 grams (2506.6g)

Amount per serving	% Daily Value*
Calories	2100

Total Fat 93.20g	119%
Saturated Fat 18.30g	92%
Polyunsaturated Fat 3.00g
Cholesterol 352mg	117%
Sodium 9272mg	403%
Total Carbohydrate 143.30g	52%
Dietary Fiber 28.80g	103%
Total Sugars 45.10g
Protein 183.10g	366%

Vitamin D 300IU	1500%
Calcium 824mg	63%
Iron 17mg	93%
Potassium 5555mg	118%

*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: 39.1%

Protein: 34.2%

Carbs: 26.7%