Low Sodium Sapo Tahu
Experience a healthier twist on a beloved Asian classic with this Low Sodium Sapo Tahu recipe. Perfect for those seeking flavorful dishes without the excess salt, this hearty meal features golden-brown firm tofu paired with vibrant vegetables like bok choy, mushrooms, carrots, and bell peppers. The savory sauce, made with low-sodium vegetable broth, soy sauce, oyster sauce, and a touch of sesame oil, is thickened to perfection with a simple cornstarch slurry. Lightly seasoned with garlic, ginger, sugar, and white pepper, this dish is a symphony of taste and texture. Ready in under an hour, it’s an ideal option for a nutritious yet satisfying dinner that pairs beautifully with steamed rice for a complete meal.
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium onion, sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, sliced thinly
- 200 g bok choy, chopped
- 150 g mushrooms, sliced
- 2 cups low-sodium vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 0.25 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat.
Add the tofu cubes and fry until golden brown on all sides, about 10 minutes. Remove tofu and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil.
Add minced garlic, grated ginger, and sliced onion, and sauté for 2-3 minutes until fragrant.
Add the red bell pepper, carrot, and mushrooms to the pan, stirring occasionally, and cook for about 5 minutes.
Stir in the bok choy and pour in the low-sodium vegetable broth.
Bring to a simmer and let cook for 5 minutes to allow the flavors to meld.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Add the cornstarch slurry, low-sodium soy sauce, oyster sauce, sugar, white pepper, and sesame oil to the pan.
Stir well and continue to cook until the sauce thickens, about 2-3 minutes.
Return the fried tofu to the pan and carefully toss to coat it with the sauce.
Simmer for an additional 2 minutes to heat through.
Serve hot with steamed rice or on its own for a delightful and hearty meal.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 30.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 935 mg | 72% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2670 mg | 57% | |
*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.
