Vegetarian Yong Tao Fu
Hawker • Singapore
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(for A hearty bowl with assorted stuffed vegetables and tofu in broth)
- 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) - optional
- 80g Rice vermicelli (bee hoon, optional) - optional
Instructions
- 1
Prepare all vegetables. Slice eggplant and bittergourd into thick rounds. Halve red chili and remove seeds. Cut beancurd skin.
5 minutes
Use a spoon to easily remove bittergourd seeds.
- 2
Stuff each piece of eggplant, bittergourd, chili, mushroom, and tofu with vegetarian fish paste. Press gently to secure.
6 minutes
Wet your fingers to prevent paste from sticking.
- 3
In a large pot, heat a dash of oil over medium heat. Sauté garlic until fragrant.
2 minutes
Don’t let the garlic burn for a sweeter aroma.
- 4
Pour in vegetable stock and bring to a gentle boil. Season with light soy sauce and white pepper.
3 minutes
Use homemade stock for richer flavour and less sodium.
Why This Dish 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.
Vegetarian Yong Tao Fu is packed with plant-based protein from tofu and soy-based paste, providing essential amino acids and supporting muscle repair. The variety of vegetables offers dietary fibre, vitamins A, C, and K, along with minerals like potassium and magnesium. Using a clear vegetable broth keeps the dish low in saturated fat and calories, while optional bee hoon adds complex carbohydrates for sustained energy. This meal is naturally cholesterol-free and easy to digest, making it suitable for most health-conscious diets.
Pro Tips
- 💡Tip 1: Use fresh, firm tofu (tau kwa) for better texture and to prevent breakage.
- 💡Tip 2: Blanch vegetables briefly before stuffing for easier handling and brighter colour.
- 💡Tip 3: Customise your bowl with extra greens or mushrooms for added nutrition and flavour.
Storage & Serving
Store leftover stuffed vegetables and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing as tofu and vegetables may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
