Dairy-Free Sapo Tahu
Experience the vibrant flavors of Dairy-Free Sapo Tahu, a delightful plant-based twist on the classic Chinese-Indonesian dish. This recipe features golden pan-fried soft tofu paired with an array of colorful, nutrient-packed vegetables like broccoli, shiitake mushrooms, snow peas, and carrots, all simmered in a rich umami broth infused with garlic, ginger, and soy sauce. Thickened with a cornstarch slurry and finished with a hint of sesame oil, this dish delivers comforting textures and bold, savory flavors without any dairy. Ready in just under an hour, it’s perfect for a wholesome family meal or satisfying vegan main course, especially when served alongside steamed rice. Perfect for those seeking a healthy, dairy-free, and flavorful dinner option!
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Recipe Information
Ingredients
- 400 g soft tofu
- 3 tbsp cooking oil
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 1 medium carrot, sliced
- 100 g broccoli florets
- 100 g shiitake mushrooms, sliced
- 100 g snow peas, trimmed
- 500 ml vegetable broth
- 2 tbsp light soy sauce
- 1 tbsp oyster mushroom sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp green onions, chopped
- 1 tsp salt
- 0.5 tsp white pepper
- 1 tsp sesame oil
Instructions
Cut the soft tofu into bite-sized cubes and set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
Gently add the tofu cubes to the pan and fry until golden on each side, about 2-3 minutes per side. Remove the tofu from the pan and drain on paper towels.
In the same pan, add 1 tablespoon of oil. Add the minced garlic and sliced ginger. Stir-fry until fragrant, about 1 minute.
Add the sliced carrot and stir-fry for 2 minutes.
Add broccoli florets, sliced shiitake mushrooms, and snow peas. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Pour in the vegetable broth and bring to a boil.
Add light soy sauce and oyster mushroom sauce to the broth and stir to combine.
In a small bowl, mix cornstarch with water to create a slurry. Slowly add the slurry to the boiling broth, stirring constantly until the sauce thickens slightly.
Return the fried tofu cubes to the pan and coat them with the sauce.
Add salt and white pepper to taste.
Drizzle with sesame oil and sprinkle with chopped green onions before serving.
Serve hot as a main dish or with steamed rice.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 642 mg | 49% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2259 mg | 48% | |
*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.
