Nut-Free Yong Tau Fu

Delight in the comforting flavors of Nut-Free Yong Tau Fu, a savory twist on the traditional Malaysian-Chinese dish that's perfect for those with nut allergies. This recipe features an irresistible medley of stuffed vegetables—eggplant, bitter melon, red bell peppers, and okra—brimming with a flavorful filling of crumbled tofu, ground chicken or pork, and fragrant fish paste, seasoned with soy sauce, oyster sauce, and white pepper. Sear these stuffed beauties to golden perfection before simmering them gently in a soothing chicken broth, ensuring every bite is infused with rich umami goodness. It's a heartwarming, protein-packed dish that pairs wonderfully with steamed rice or noodles for a complete meal. Easy to prepare in under an hour and completely nut-free, this recipe is perfect for family dinners or cozy gatherings.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 200 grams Ground chicken or ground pork
• 100 grams Fish paste
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 0.5 teaspoons White pepper
• 2 cloves Garlic, minced
• 2 medium Eggplant
• 1 medium Bitter melon
• 2 medium Red bell peppers
• 8 pods Okra
• 4 cups Chicken broth
• 0.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 1 tablespoon Cornstarch
• 3 tablespoons Water

Directions

Step 1

Prepare the tofu stuffing: Pat dry the firm tofu and crumble it into a large mixing bowl. Add the ground chicken or pork, fish paste, soy sauce, oyster sauce, white pepper, and minced garlic. Mix thoroughly until well combined.

Step 2

Prepare the vegetables: Slice the eggplants into 2-inch thick rounds and make a slit in the center to create a pocket. Slice the bitter melon into 1-inch thick rings and remove the seeds. Cut the red bell peppers into halves, removing the seeds and membranes. Trim the okra and make a small slit along one side.

Step 3

Stuff the vegetables: Using a spoon or your hands, carefully stuff the prepared tofu mixture into the pockets of the eggplants, bitter melon rings, bell pepper halves, and okra pods. Press the filling gently to ensure it stays in place.

Step 4

Heat a large nonstick skillet over medium heat and add 2 tablespoons of vegetable oil. Cook the stuffed vegetables, filling side down first, for 2-3 minutes until lightly browned. Flip and cook for another 2-3 minutes until the vegetables are slightly softened. Remove from the skillet and set aside.

Step 5

In a large pot, bring the chicken broth to a gentle boil. Season with 0.5 teaspoons of salt. Add the seared stuffed vegetables to the broth and simmer for 10 minutes, allowing the flavors to meld.

Step 6

To make the sauce thicker (optional): Mix 1 tablespoon of cornstarch with 3 tablespoons of water in a small bowl. Slowly add the cornstarch slurry to the broth while stirring continuously, until the soup thickens slightly.

Step 7

Serve the nut-free Yong Tau Fu warm in bowls with a ladleful of the flavorful broth. It can be enjoyed as is or accompanied by steamed rice or noodles.

Nutrition Facts

Serving size	3072.4 grams (3072.4g)

Amount per serving	% Daily Value*
Calories	1500

Total Fat 77.90g	100%
Saturated Fat 14.60g	73%
Polyunsaturated Fat 18.80g
Cholesterol 225mg	75%
Sodium 7445mg	324%
Total Carbohydrate 110.20g	40%
Dietary Fiber 44.00g	157%
Total Sugars 53.80g
Protein 108.30g	217%

Vitamin D 100IU	500%
Calcium 827mg	64%
Iron 15mg	81%
Potassium 5454mg	116%

*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: 44.5%

Protein: 27.5%

Carbs: 28.0%