Sapo Tahu
Sapo Tahu is a comforting and flavorful Chinese-Indonesian dish that brings together silken tofu, tender chicken, succulent shrimp, and a vibrant medley of vegetables such as broccoli, carrots, mushrooms, and snow peas. This hearty one-pot meal is simmered in a savory sauce made from soy sauce, oyster sauce, sesame oil, and chicken stock, thickened to perfection with a cornstarch slurry. The crispy edges of fried tofu combined with the fresh crunch of vegetables create a delightful texture contrast, while the aromatic blend of garlic and ginger infuses the dish with irresistible depth. Traditionally served in a clay pot for maximum heat retention, Sapo Tahu is a wholesome, protein-packed recipe that’s perfect for family dinners or special gatherings. Ready in under an hour, it’s the ultimate comfort food for tofu lovers and fans of Asian cuisine alike!
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Recipe Information
Ingredients
- 400 grams silken tofu
- 3 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 inch ginger, sliced
- 200 grams chicken breast, cut into bite-sized pieces
- 150 grams shrimp, peeled and deveined
- 1 carrot, sliced
- 200 grams broccoli, cut into florets
- 100 grams button mushrooms, sliced
- 1 red bell pepper, sliced
- 100 grams snow peas
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 200 milliliters chicken stock
- 1 tablespoon cornstarch, mixed with 2 tablespoons of water
- 2 scallions, chopped
- 1 teaspoon salt
- 0.5 teaspoon white pepper
Instructions
Drain the silken tofu and cut it into large cubes. Set aside.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the tofu cubes in batches and fry until light golden. Remove and set aside.
In a separate large pot or wok, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced ginger, and sauté until fragrant.
Add the chicken breast and shrimp to the pot, stir-fry until the chicken is no longer pink and the shrimp turn pink. Remove from the pot and set aside.
In the same pot, add the carrot slices, broccoli florets, sliced mushrooms, red bell pepper, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are just tender.
Return the chicken and shrimp to the pot. Add the oyster sauce, soy sauce, and sesame oil, and stir to coat all the ingredients.
Pour in the chicken stock and bring the mixture to a simmer. Add salt and white pepper to taste.
Gently add the fried silken tofu cubes to the pot, being careful not to break them.
Mix the cornstarch with 2 tablespoons of water to create a slurry, then pour it into the pot. Stir gently until the sauce thickens.
Sprinkle the chopped scallions over the top and serve immediately in a clay pot or serve in individual bowls.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 863 mg | 18% | |
*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.
