Gluten-Free Sapo Tahu
Savor the rich, savory flavors of Gluten-Free Sapo Tahu, a vibrant and healthy take on the classic Chinese-Indonesian clay pot dish. This hearty recipe features golden pan-fried soft tofu paired with tender slices of chicken breast and an assortment of fresh vegetables, including shiitake mushrooms, baby corn, carrots, and bok choy. Infused with a fragrant blend of garlic, ginger, gluten-free soy sauce, and oyster sauce, this dish offers a glossy, umami-packed sauce thickened to perfection. Ready in just 45 minutes, this gluten-free, protein-packed meal is a comforting choice for busy weeknights or cozy family dinners. Serve it steaming hot with a sprinkle of freshly chopped scallions for an irresistible, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 400 grams Soft tofu
- 200 grams Chicken breast, sliced
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, thinly sliced
- 100 grams Baby corn, halved
- 100 grams Shiitake mushrooms, sliced
- 200 grams Bok choy, chopped
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 250 milliliters Chicken broth
- 1 teaspoon Rice vinegar
- 0.5 teaspoon White pepper
- 2 tablespoons Scallions, chopped
Instructions
Cut the tofu into 1-inch cubes and gently press to remove excess water. Coat the tofu cubes with 1 tablespoon of cornstarch.
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté until fragrant.
Add the sliced chicken breast to the pan and cook until it begins to brown, about 3-4 minutes.
Add the carrot, baby corn, and shiitake mushrooms. Stir fry for about 2-3 minutes until the vegetables begin to soften.
Mix the gluten-free soy sauce, oyster sauce, sesame oil, and chicken broth together in a small bowl. Pour this sauce over the chicken and vegetables in the pan.
In a cup, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water. Pour this slurry into the pan, stirring until the sauce thickens.
Add the bok choy and cooked tofu to the pan. Stir gently to combine and allow the bok choy to wilt slightly, about 2 minutes.
Season with rice vinegar and white pepper. Adjust seasoning to taste if needed.
Serve hot, garnished with chopped scallions.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.6 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 757 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2552 mg | 54% | |
*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.
