Heart-Healthy Sapo Tahu
Delight in the vibrant flavors of Heart-Healthy Sapo Tahu, a wholesome twist on the beloved Indonesian clay pot tofu dish. This recipe features silky tofu seared to golden perfection and simmered in a flavorful medley of garlic, ginger, and a savory low-sodium vegetable broth. Packed with crisp vegetables like red bell pepper, carrot, and bok choy, this dish is a nutrient-rich powerhouse perfect for a balanced meal. The luscious sauce, thickened with cornstarch and infused with soy and oyster sauces, wraps every bite in umami goodness, while scallions and optional sesame seeds add a delightful finish. Ready in just 35 minutes, this heart-healthy recipe pairs beautifully with steamed brown rice or whole-grain noodles, making it an effortless and satisfying option for anyone looking to enjoy a nutritious, delicious plant-forward dinner.
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Recipe Information
Ingredients
- 400 grams Silken tofu
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, finely chopped
- 1 Red bell pepper, sliced
- 1 Carrot, thinly sliced
- 200 grams Bok choy, chopped
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 Scallions, chopped
- 1 teaspoon Sesame seeds (optional)
Instructions
Carefully drain the silken tofu and cut it into 1-inch cubes. Set aside.
In a medium bowl, mix the cornstarch with 3 tablespoons of water. Stir well until there are no lumps. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the tofu cubes and gently sear on each side for about 3-4 minutes until they are light golden. Remove the tofu and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped ginger, sautéing for about 1 minute until fragrant.
Add the sliced red bell pepper and thinly sliced carrot, stir-frying for approximately 3-4 minutes.
Pour in the vegetable broth, soy sauce, and oyster sauce, stirring to combine. Bring the mixture to a gentle simmer.
Add the chopped bok choy to the skillet, cooking for another 2-3 minutes until the bok choy just starts to wilt.
Return the tofu to the skillet, gently incorporating it into the vegetable mixture.
Slowly add the cornstarch mixture to the skillet, stirring constantly to thicken the sauce. Allow to simmer for 2-3 minutes until the sauce reaches the desired consistency.
Sprinkle the chopped scallions over the dish and, if using, garnish with sesame seeds.
Serve the Sapo Tahu hot in individual bowls or family-style in the skillet, accompanied by steamed brown rice or whole grain noodles for a complete heart-healthy meal.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.5 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1760 mg | 135% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2037 mg | 43% | |
*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.
