Nut-Free Yong Tau Foo

Experience the comforting flavors of Nut-Free Yong Tau Foo, a delectable Malaysian-Chinese dish reimagined for allergy-friendly dining. This recipe features tender firm tofu, baby eggplants, okra, and red chilies, each lovingly stuffed with a savory filling made from minced chicken or shrimp, fish paste, and aromatic seasonings. Fried to golden perfection, these delightful morsels are simmered in a hearty, nut-free broth that’s both light and flavorful. Served with fresh bean sprouts and optional rice noodles, this dish is a balanced, wholesome meal perfect for family dinners or elegant gatherings. Whether you’re avoiding nuts or simply exploring new culinary traditions, this easy 40-minute preparation ensures a mouthwatering experience that doesn’t compromise on taste or texture.

Nutriscore Rating: 76/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 blocks firm tofu
• 200 grams minced chicken or shrimp
• 150 grams fish paste
• 1 medium carrot
• 2 stalks spring onion
• 2 cloves garlic
• 1 tablespoon soy sauce (nut-free)
• 1 teaspoon sesame oil (optional, ensure nut-free)
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper
• 250 ml frying oil
• 4 pieces baby eggplants
• 8 pieces okra
• 4 large red chilies
• 1 liter broth (chicken or vegetable stock)
• 100 grams bean sprouts
• 200 grams rice noodles (optional)
• 1 tablespoon light soy sauce (for serving)
• 1 tablespoon chili sauce (optional, nut-free)

Directions

Step 1

Drain the firm tofu and pat it dry with a paper towel. Cut each block into halves or quarters, depending on the size of the tofu pieces desired. Carefully carve a small pocket in each tofu piece without cutting through, leaving enough room for stuffing.

Step 2

In a mixing bowl, combine the minced chicken or shrimp with the fish paste. Finely grate the carrot, mince the spring onion, and garlic, then add them to the mixture.

Step 3

Season the filling mixture with soy sauce, sesame oil (if using), salt, and white pepper. Mix well until a paste-like consistency forms.

Step 4

Prepare the vegetables for stuffing. Cut the baby eggplants in half lengthwise and scoop out some flesh to create a cavity. Slice the tops off the okra and make a vertical slit to open them slightly. For the chilies, make a lengthwise slit and remove the seeds while keeping the stem intact.

Step 5

Stuff the tofu pieces and vegetables with the filling mixture. Pack the filling tightly but avoid overstuffing.

Step 6

Heat the frying oil in a deep pan over medium heat. Fry the stuffed tofu and vegetables until the filling is firm and the outer surfaces are golden brown. Remove and set aside to drain on a paper towel.

Step 7

In a large pot, bring the chicken or vegetable stock to a gentle simmer. Adjust the seasoning with soy sauce and white pepper as needed.

Step 8

Add the fried tofu and stuffed vegetables to the broth. Simmer for 10–12 minutes to allow the flavors to meld.

Step 9

If using rice noodles, cook them according to package instructions, then divide them into serving bowls.

Step 10

Blanch the bean sprouts in boiling water for 1–2 minutes and add them to the serving bowls alongside the rice noodles.

Step 11

Ladle the broth along with the stuffed tofu and vegetables into the bowls. Serve warm, garnished with light soy sauce and nut-free chili sauce if desired.

Nutrition Facts

Serving size	4148.6 grams (4148.6g)

Amount per serving	% Daily Value*
Calories	4598

Total Fat 361.90g	464%
Saturated Fat 52.60g	263%
Polyunsaturated Fat 0.10g
Cholesterol 253mg	84%
Sodium 8737mg	380%
Total Carbohydrate 147.60g	54%
Dietary Fiber 39.20g	140%
Total Sugars 48.30g
Protein 260.80g	522%

Vitamin D 160IU	800%
Calcium 2756mg	212%
Iron 30mg	168%
Potassium 5252mg	112%

*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: 66.6%

Protein: 21.3%

Carbs: 12.1%