Paleo Sapo Tahu
Experience the vibrant flavors of Paleo Sapo Tahu, a hearty and nutrient-packed dish that transforms the beloved Indonesian classic into a paleo-friendly delight. This recipe highlights tender chicken breast, silky cubes of firm tofu, and a colorful medley of fresh vegetables such as broccoli, zucchini, and shiitake mushrooms, all simmered in a rich paleo chicken bone broth infused with the umami of fish sauce. Sautéed garlic and onions create a fragrant base, while green onions and cilantro add a burst of freshness to every bite. Perfect for a wholesome weeknight meal, this wholesome dish is gluten-free, dairy-free, and brimming with clean, balanced flavor. Ready in under an hour, Paleo Sapo Tahu is ideal for health-conscious food lovers seeking a satisfying and comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 300 grams chicken breast
- 3 pieces garlic cloves
- 1 large onion
- 1 medium red bell pepper
- 200 grams broccoli florets
- 1 medium carrot
- 1 medium zucchini
- 100 grams shiitake mushrooms
- 400 grams firm tofu
- 500 milliliters paleo chicken bone broth
- 2 tablespoons fish sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces green onions
- 0.25 cup fresh cilantro
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Mince the garlic cloves and thinly slice the onion.
Dice the red bell pepper, cut broccoli into small florets, slice the carrot into thin rounds, and slice the zucchini into half-moons.
Remove the stems from the shiitake mushrooms and slice the caps.
Cut the tofu into cubes and pat dry with a paper towel to remove excess moisture.
Heat the coconut oil in a large skillet over medium heat.
Add the garlic and onion to the skillet, sautéing until the onion is translucent and fragrant.
Add the chicken pieces to the skillet and cook until they are browned on all sides.
Add the red bell pepper, broccoli, carrot, zucchini, and mushrooms to the skillet, stirring to combine.
Pour in the paleo chicken bone broth and fish sauce, stirring to deglaze the skillet and mix everything evenly.
Season with salt and black pepper, adjusting to taste.
Gently fold in the tofu cubes and let the mixture simmer on low heat for about 10 minutes, or until the vegetables are tender.
Thinly slice the green onions and roughly chop the fresh cilantro.
Sprinkle the green onions and cilantro over the dish before serving.
Serve the Paleo Sapo Tahu hot and enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 768 mg | 59% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 974 mg | 21% | |
*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.
