Soy-Free Sapo Tahu
Discover the perfect twist on traditional Sapo Tahu with this luscious Soy-Free Sapo Tahu recipe, crafted to delight both soy-sensitive food enthusiasts and flavor seekers alike. Featuring chickpea tofu as a clever, protein-packed alternative, this dish combines golden-crisp tofu cubes with a medley of vibrant vegetables, including carrots, bell peppers, and broccoli, all simmered in a rich, umami-filled sauce made with soy-free fish and oyster sauce. Enhanced by the aromatic touch of ginger and garlic, and thickened to velvety perfection with a cornstarch slurry, this savory stir-fry is irresistible. Ready in just under an hour, it’s an ideal choice for family dinners or an impressive meal for guests. Serve steaming hot with fluffy rice to complete this wholesome and satisfying Asian-inspired creation.
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Recipe Information
Ingredients
- 400 grams Chickpea Tofu
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Onion, sliced
- 2 medium Carrots, sliced into thin rounds
- 1 large Bell pepper, sliced
- 150 grams Broccoli florets
- 500 ml Chicken or vegetable stock
- 1 tablespoon Fish sauce (ensure soy-free variety)
- 2 tablespoons Oyster sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 pieces Scallions, chopped
Instructions
Cut the chickpea tofu into 1-inch cubes and set aside.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
Add the tofu cubes and fry until golden brown on all sides, about 5-7 minutes. Remove from pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil.
Add minced garlic and ginger, cook until fragrant, about 1 minute.
Add sliced onion and cook until soft, approximately 2-3 minutes.
Add carrots, bell peppers, and broccoli, stir-fry for about 5 minutes until the vegetables are tender-crisp.
Pour in the chicken or vegetable stock, fish sauce, and oyster sauce, stir to combine.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry.
Add this slurry to the pan, stirring continuously, and let the sauce thicken.
Return the tofu cubes to the pan, season with salt and black pepper.
Cook everything for another 2-3 minutes until the tofu is heated through.
Garnish with chopped scallions before serving.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5421 mg | 236% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 21.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2229 mg | 47% | |
*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.
