Low Carb Sapo Tahu
Discover the vibrant and nourishing flavors of **Low Carb Sapo Tahu**, a wholesome twist on the traditional Indonesian comfort dish. This recipe combines golden pan-fried firm tofu with a medley of fresh, vibrant vegetables like broccoli, red bell pepper, mushrooms, and bok choy, all simmered in a savory, umami-rich broth made with low-sodium chicken stock, soy sauce, and oyster sauce. Perfectly balanced for a low-carb lifestyle, this dish features a silky, thickened sauce courtesy of a light cornstarch slurry, enhanced with sesame oil and garnished with fresh green onions for a pop of flavor. Ready in just 45 minutes, this gluten-free adaptable recipe is a satisfying, nutritious meal for busy weeknights or relaxed gatherings. Serve it piping hot for a delightfully comforting one-pan wonder that’s sure to impress!
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Recipe Information
Ingredients
- 300 grams firm tofu
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red bell pepper, sliced
- 200 grams broccoli florets
- 150 grams sliced mushrooms
- 150 grams bok choy, chopped
- 500 ml low sodium chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons green onions, chopped
- 0.5 teaspoon black pepper
Instructions
Press the firm tofu to remove excess water, then cut into 1-inch cubes.
Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and mushrooms to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly tender.
Add the chopped bok choy, and continue to cook for an additional 2 minutes.
Pour in the chicken broth, soy sauce, and oyster sauce. Bring to a simmer over medium heat.
In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this mixture into the skillet, stirring constantly, to thicken the sauce.
Return the tofu to the skillet, stir gently to coat with the sauce, and cook for another 3-5 minutes.
Drizzle sesame oil over the top of the dish, and sprinkle with chopped green onions and black pepper.
Serve immediately while hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 17.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2269 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.
