High Protein Sapo Tahu
Elevate your mealtime with this delectable High Protein Sapo Tahu, a wholesome twist on the classic Indonesian comfort food. Packed with nutrient-rich silken tofu, tender chicken breast, succulent shrimp, and an array of colorful vegetables like shiitake mushrooms, bok choy, and carrots, this dish exemplifies a perfect balance of protein and fiber. Infused with aromatic garlic, ginger, and a savory blend of soy and oyster sauces, the dish delivers a deeply satisfying flavor profile. The recipe includes a thickened, glossy sauce made with chicken broth and a cornstarch slurry, coating every ingredient beautifully. Ready in under an hour and served piping hot, this hearty one-pan dish pairs perfectly with steamed rice, making it an ideal choice for a nourishing family meal. Whether you're looking for high-protein dinner ideas or exploring Indonesian cuisine, this Sapo Tahu variation is a must-try!
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Recipe Information
Ingredients
- 400 grams silken tofu
- 200 grams chicken breast
- 150 grams shrimp
- 3 tablespoons cooking oil
- 3 cloves garlic
- 20 grams ginger
- 100 grams shiitake mushrooms
- 150 grams bok choy
- 1 carrot
- 500 ml chicken broth
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 spring onions
- 0.5 teaspoon pepper
- 1 teaspoon salt
Instructions
Cut the silken tofu into large cubes and carefully drain any excess water.
Slice the chicken breast into thin strips and peel the shrimp.
Mince the garlic cloves and slice the ginger into thin strips.
Prepare the vegetables: slice the shiitake mushrooms, separate the bok choy leaves, and julienne the carrot.
In a small bowl, mix the cornstarch with water to create a slurry, set aside.
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Gently fry the tofu cubes until golden brown on all sides. Remove them from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Stir-fry the chicken slices until they are no longer pink, then add the shrimp and cook until they turn pink and opaque.
Add minced garlic and sliced ginger to the pan, stir-frying until fragrant.
Add the mushrooms, bok choy, and carrots to the pan, cooking for about 3-4 minutes until vegetables begin to soften.
Pour in the chicken broth, soy sauce, and oyster sauce, stirring to combine. Bring the mixture to a gentle boil.
Return the tofu to the pan and gently stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2-3 minutes until the sauce coats all ingredients well.
Season the dish with pepper and salt to taste.
Garnish with chopped spring onions before serving.
Serve the Sapo Tahu hot as a main dish with steamed rice.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 7140 mg | 310% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 13.5 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1890 mg | 145% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3409 mg | 73% | |
*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.
