Gluten-Free Yong Tau Fu

Dive into the comforting flavors of **Gluten-Free Yong Tau Fu**, a healthier twist on a beloved Southeast Asian classic. This hearty dish features tender pockets of stuffed tofu, eggplant rounds, okra, and optional chili peppers, all filled with a savory mixture of minced chicken, pork, or mushrooms for a vegetarian option. The pan-fried stuffed vegetables are simmered in an aromatic gluten-free broth enriched with soy sauce, hoisin sauce, and a touch of sweetness, creating a rich and satisfying soup. Perfect for those with dietary restrictions, this recipe is completely gluten-free and easy to pair with steamed rice or gluten-free noodles for a complete meal. With its vibrant ingredients and warming flavors, it’s a must-try for lovers of Asian comfort food.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 4 tablespoons Gluten-free soy sauce
• 2 tablespoons Gluten-free hoisin sauce
• 200 grams Minced chicken or pork (or minced mushrooms for a vegetarian option)
• 2 stalks Spring onions, finely chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 1 medium Eggplant, cut into 1-inch rounds
• 3 small Red chili peppers, hollowed out (optional)
• 6 pieces Okra, tops trimmed
• 2 tablespoons Rice flour or tapioca starch
• 4 cups Vegetable stock
• 2 cups Water
• 1 teaspoon Sugar
• 3 tablespoons Cooking oil

Directions

Step 1

Cut the firm tofu into 2x2-inch squares and hollow out the centers carefully using a teaspoon to create a pocket for filling. Reserve the scooped-out tofu for later.

Step 2

Prepare the filling by combining the minced chicken or pork (or minced mushrooms), chopped spring onions, minced garlic, gluten-free soy sauce (1 tablespoon), salt, and white pepper in a bowl. Mix until well combined.

Step 3

Stuff each tofu pocket, eggplant round, red chili pepper, and okra with the filling mixture. Press firmly to ensure the filling adheres.

Step 4

Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Carefully place the stuffed tofu and vegetables, filling side down, into the skillet. Pan-fry until golden brown, about 3-4 minutes on each side. Remove and set aside.

Step 5

In a large pot, heat 1 tablespoon of oil and sauté the reserved scooped-out tofu for 2-3 minutes. Add the vegetable stock, water, gluten-free soy sauce (3 tablespoons), gluten-free hoisin sauce, and sugar. Bring the broth to a simmer.

Step 6

Mix the rice flour or tapioca starch with 4 tablespoons of water to make a slurry. Gradually add the slurry to the simmering broth, stirring continuously to thicken slightly.

Step 7

Gently add the fried stuffed tofu and vegetables into the broth. Let everything simmer together for 10 minutes, allowing the flavors to meld.

Step 8

Serve the Gluten-Free Yong Tau Fu hot, either as a soup on its own or with a side of steamed rice or gluten-free noodles. Garnish with additional chopped spring onions if desired.

Nutrition Facts

Serving size	2701.7 grams (2701.7g)

Amount per serving	% Daily Value*
Calories	1696

Total Fat 87.50g	112%
Saturated Fat 14.60g	73%
Polyunsaturated Fat 2.90g
Cholesterol 172mg	57%
Sodium 7960mg	346%
Total Carbohydrate 142.50g	52%
Dietary Fiber 32.90g	118%
Total Sugars 54.30g
Protein 107.00g	214%

Vitamin D 10IU	50%
Calcium 947mg	73%
Iron 16mg	87%
Potassium 4386mg	93%

*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: 44.1%

Protein: 24.0%

Carbs: 31.9%