How to Make Vegetarian Yong Tao Fu (Traditional & Healthy Version)
Vegetarian Yong Tao Fu is a beloved staple in Singapore’s vibrant hawker and kopitiam culture, offering a colourful medley of stuffed vegetables, tofu, and mushrooms simmered in a light, umami-rich broth. Rooted in Hakka culinary tradition and expertly localised in Singapore, Yong Tao Fu has evolved into a uniquely Singaporean lunch favourite, appreciated for its versatility and wholesome ingredients. The vegetarian version is especially popular among health-conscious locals and those seeking a lighter, plant-based meal without compromising on flavour. At bustling hawker centres and neighbourhood kopitiams, Vegetarian Yong Tao Fu stands are a regular sight, inviting diners to customise their bowls with a variety of fresh, nutrient-packed selections. The dish stands out for its gentle, savoury taste and textural contrast — soft tofu, crunchy bittergourd, and silky eggplant, all absorbing the aromatic broth. This healthy, vibrant meal perfectly balances Singapore’s multicultural influences and is a testament to the city’s love for nourishing, accessible street food. Choosing Vegetarian Yong Tao Fu for lunch not only satisfies cravings for something light and comforting but also celebrates the Singaporean spirit of culinary fusion, making it a top pick for those looking to embrace both tradition and mindful eating.
Ingredients
- 200g Firm tofu (tau kwa)
- 1 medium Eggplant (brinjal, sliced into thick rounds)
- 1 small Bittergourd (sliced into thick rings, seeds removed)
- 2 large Red chili (seeds removed, halved)
- 4 pieces Shiitake mushrooms (fresh or soaked dried)
- 2 sheets Beancurd skin (cut into 4 pieces)
- 120g Vegetarian fish paste (store-bought or homemade (based on soy protein))
- 1 tbsp Light soy sauce (low sodium preferred)
- 750ml Vegetable stock (homemade or low-sodium)
- 2 cloves Garlic (minced)
- 1/4 tsp White pepper
- 1 cup Fresh spinach (local bayam)
- 80g Rice vermicelli (bee hoon, optional)
Step-by-step instructions
Step 1 · Prepare all vegetables
Prepare all vegetables. Slice eggplant and bittergourd into thick rounds. Halve red chili and remove seeds. Cut beancurd skin.
Step 2 · Stuff each piece of eggplant
Stuff each piece of eggplant, bittergourd, chili, mushroom, and tofu with vegetarian fish paste. Press gently to secure.
Step 3 · In a large pot
In a large pot, heat a dash of oil over medium heat. Sauté garlic until fragrant.
Step 4 · Pour in vegetable stock and bring to a gentle boil
Pour in vegetable stock and bring to a gentle boil. Season with light soy sauce and white pepper.
Step 5 · Gently add the stuffed vegetables
Gently add the stuffed vegetables, tofu, and beancurd skin to the pot. Simmer until vegetables are tender and paste is cooked through (about 8-10 minutes).
Step 6 · Blanch fresh spinach and bee hoon (if using) in boiling water for 3...
Blanch fresh spinach and bee hoon (if using) in boiling water for 30 seconds. Drain well.
Step 7 · To serve
To serve, arrange bee hoon (if using) in bowls. Top with stuffed vegetables and tofu. Ladle hot broth over and garnish with spinach.
Why this recipe is healthy
This dish is a healthy choice because it features nutrient-rich vegetables, lean plant protein, and a light broth with minimal oils or processed ingredients. It’s low in saturated fats and free from artificial additives, helping to support heart health and weight management. The customisable nature of Yong Tao Fu allows you to increase fibre, reduce sodium, or add more greens, aligning perfectly with a balanced, wholesome lifestyle.
A note on tradition
Vegetarian Yong Tao Fu is a lunchtime favourite in Singapore, especially popular at hawker centres and kopitiams where diners customise their bowls according to taste. This dish reflects Singapore’s multicultural heritage and the local adaptation of Hakka cuisine, offering a plant-based alternative suited for all ages and backgrounds. Traditionally eaten for lunch, it’s also a go-to during religious observances or when seeking a lighter, balanced meal in the city’s tropical climate.