Keto Sapo Tahu
Dive into the rich, savory flavors of Keto Sapo Tahu, a nutrient-packed, low-carb twist on the classic Indonesian tofu stew. This recipe harmoniously blends golden, pan-fried firm tofu, tender chicken strips, and vibrant veggies like bok choy, shiitake mushrooms, and cauliflower florets. Infused with the umami of keto-friendly soy sauce and thickened with xanthan gum for a gluten-free touch, this dish offers a wholesome and satisfying meal that keeps you on track with your keto goals. Finished with a drizzle of aromatic sesame oil and the comforting warmth of ginger and garlic, it’s an easy, delicious one-skillet dinner ready in under an hour. Perfect for a family of four or meal prep, Keto Sapo Tahu is a delightful way to enjoy authentic Asian flavors guilt-free.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 300 grams chicken breast
- 100 grams cauliflower florets
- 100 grams bok choy
- 100 grams shiitake mushrooms
- 1 medium red bell pepper
- 3 cloves garlic
- 1 inch piece ginger
- 3 tablespoons soy sauce (keto-friendly)
- 500 milliliters chicken broth
- 3 tablespoons coconut oil
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon xanthan gum
Instructions
Cut the tofu into 1-inch cubes and pat them dry with a paper towel to remove excess moisture.
Slice the chicken breast into thin strips, approximately 1/4 inch thick.
Chop the cauliflower into small bite-sized florets and wash the bok choy. Slice the bok choy into halves lengthwise.
Slice the shiitake mushrooms and the red bell pepper into thin strips.
Mince the garlic cloves and grate the ginger.
Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden brown, about 6-8 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chicken strips and stir-fry until the chicken is fully cooked and has a golden hue, about 5 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium, and add the garlic and ginger. Sauté for 1 minute until fragrant.
Add the mushrooms, bell pepper, and cauliflower florets. Stir-fry for 3-5 minutes until the vegetables start to soften.
Pour in the chicken broth and soy sauce, stirring to combine. Let the mixture simmer for 5 minutes.
Add the cooked chicken and tofu back into the skillet. Toss everything gently to coat well with the sauce.
Mix the xanthan gum with a little water to create a slurry, then slowly add to the skillet while stirring until the sauce thickens.
Add the bok choy and cook for another 2 minutes until the bok choy wilts slightly.
Drizzle with sesame oil and season with salt and black pepper to taste.
Serve hot and enjoy your Keto Sapo Tahu!
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 745 mg | 57% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 905 mg | 19% | |
*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.
