Low Fat Sapo Tahu
Discover the delightful simplicity of Low Fat Sapo Tahu, a healthier take on the classic Indonesian tofu stew that's brimming with vibrant vegetables and rich, savory flavors. This nutrient-packed dish features silky tofu paired with colorful carrots, broccoli, bok choy, and red bell peppers, all simmered in a light, umami-filled sauce made with low-sodium soy sauce and oyster sauce. Prepared in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or hearty yet guilt-free meals. Serve it hot alongside steamed rice for a wholesome, comforting experience. Vegetarian-friendly and loaded with nutrients, this dish is a celebration of fresh flavors and healthier cooking techniques.
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Recipe Information
Ingredients
- 400 grams Silken tofu
- 1 tablespoon Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Onion, sliced
- 2 medium Carrots, sliced thinly
- 200 grams Broccoli florets
- 100 grams Bok choy, chopped
- 1 medium Red bell pepper, sliced
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 300 milliliters Water
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 stalks Green onions, chopped
Instructions
1. Begin by carefully draining and cutting the silken tofu into 2 cm cubes. Set aside on a plate lined with paper towels to remove excess moisture.
2. In a large non-stick skillet or wok, heat the vegetable oil over medium heat.
3. Add the minced garlic and ginger to the skillet, stirring continuously until fragrant, about 1-2 minutes.
4. Increase the heat to medium-high and add the onion slices. Stir-fry for another 2 minutes until they begin to soften.
5. Add the sliced carrots, broccoli florets, chopped bok choy, and red bell pepper to the skillet. Sauté for about 3-4 minutes, or until the vegetables are bright in color and slightly tender.
6. In a small bowl, combine the low-sodium soy sauce, oyster sauce, cornstarch, and water. Stir until the cornstarch is fully dissolved.
7. Pour the sauce mixture into the skillet, stirring constantly as the sauce begins to thicken.
8. Gently add the tofu cubes into the skillet, making sure they are coated with the sauce. Be careful not to break them. Simmer for 3-4 minutes until the tofu is heated through.
9. Season with black pepper and salt to taste, ensuring the flavors are well blended.
10. Remove the skillet from heat and garnish with chopped green onions.
11. Serve the Low Fat Sapo Tahu hot, alongside steamed rice or enjoy it on its own.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3339 mg | 145% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.7 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1730 mg | 133% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1555 mg | 33% | |
*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.
