Vegan Sapo Tahu
Transform your dinner table with Vegan Sapo Tahu, a plant-based twist on a beloved Chinese-Indonesian classic. This hearty dish combines golden-brown tofu, vibrant vegetables like broccoli, carrots, and shiitake mushrooms, and a flavorful sauce crafted with vegan oyster mushroom sauce and soy sauce for an umami-rich experience. The silky gravy is thickened to perfection, delivering a comforting texture that pairs beautifully with steamed rice. With its balance of crisp veggies, protein-packed tofu, and aromatic sesame oil, this recipe is ideal for busy weeknights or indulgent dinner parties. Ready in just under an hour, Vegan Sapo Tahu is your answer to satisfying, wholesome, and irresistibly delicious vegan cuisine.
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Recipe Information
Ingredients
- 400 g Firm tofu
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, sliced
- 200 g Broccoli florets
- 150 g Shiitake mushrooms, sliced
- 500 ml Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster mushroom sauce (vegan)
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground pepper
- 1 tablespoon Cornstarch, mixed with 3 tablespoons water
- 1 teaspoon Sesame oil
- 2 Spring onions, chopped
Instructions
Slice the firm tofu into 1-inch cubes. Pat dry with a paper towel to remove excess moisture.
Coat the tofu cubes evenly with 2 tablespoons of cornstarch.
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Fry the tofu cubes until they are golden brown on all sides, about 6-8 minutes. Remove and set aside.
In the same pan, add an additional tablespoon of vegetable oil. Sauté minced garlic and ginger until fragrant, about 1 minute.
Add the sliced carrots, broccoli florets, and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables start to soften.
Pour in the vegetable broth, soy sauce, vegan oyster mushroom sauce, sugar, salt, and ground pepper. Stir to combine.
Bring the mixture to a simmer. Add the fried tofu back into the pan.
Mix 1 tablespoon of cornstarch with 3 tablespoons of water to create a slurry. Gradually add the slurry to the simmering mixture, stirring constantly until the sauce thickens.
Drizzle with sesame oil and stir to incorporate.
Garnish with chopped spring onions before serving. Enjoy your vegan Sapo Tahu with steamed rice.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 32.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 26.8 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 867 mg | 67% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2468 mg | 53% | |
*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.
