Nut-Free Sapo Tahu
Dive into the delicious world of 'Nut-Free Sapo Tahu,' a comforting and flavorful Chinese-inspired tofu dish that's perfect for anyone avoiding nuts but craving hearty, restaurant-style flavors at home. This quick and easy recipe features silky cubes of golden-fried tofu nestled in a savory sauce, enriched by fragrant garlic and ginger, fresh bok choy, tender carrots, and earthy button mushrooms. The sauce, a harmonious blend of soy sauce, oyster sauce, and vegetable broth, gains velocity with a touch of white pepper and a cornstarch slurry for the perfect silky texture. Ready in just 45 minutes, this wholesome entrée is not only nut-free but also packed with nutrients, making it ideal for a crowd-pleasing family dinner. Serve your Nut-Free Sapo Tahu with a bed of steaming rice to soak up every drop of the flavorful sauce!
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Recipe Information
Ingredients
- 400 grams Silken tofu
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, thinly sliced
- 1 unit Carrot, julienned
- 100 grams Button mushrooms, sliced
- 200 grams Bok choy
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 300 milliliters Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon White pepper, ground
- 2 units Green onions, sliced
- to taste Salt
Instructions
Carefully drain and pat the silken tofu dry with paper towels. Cut the tofu into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the tofu cubes and gently fry until they are golden on both sides. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and sliced ginger until fragrant, about 1-2 minutes.
Add the julienned carrot and sliced mushrooms to the pan. Cook for about 3 minutes or until they start to soften.
Add the bok choy and stir-fry for another 2 minutes.
In a small bowl, mix the soy sauce, oyster sauce, and vegetable broth. Pour this mixture into the pan and bring it to a simmer.
In another small bowl, combine the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the pan to thicken the sauce.
Return the tofu cubes to the pan and gently mix them into the sauce. Simmer for 3-4 minutes until everything is heated through.
Season with ground white pepper and salt to taste.
Garnish with sliced green onions before serving hot.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5853 mg | 254% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 16.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1733 mg | 133% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2766 mg | 59% | |
*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.
