Vegetarian Sapo Tahu
Indulge in the rich, savory flavors of Vegetarian Sapo Tahu, a hearty and wholesome dish that brings together crispy golden tofu and a medley of stir-fried vegetables in a silky, umami-packed sauce. Perfect for both weeknight dinners and special occasions, this recipe features vibrant ingredients like broccoli, baby corn, bell peppers, and mushrooms, simmered in a fragrant blend of ginger, garlic, soy sauce, and oyster mushroom sauce. The tofu is lightly coated in cornstarch and pan-fried to achieve a satisfying crunch, complementing the tender vegetables and luscious sauce beautifully. Quick to prepare, taking only 40 minutes from start to finish, this dish is best served hot over steamed rice or noodles, making it a versatile and crowd-pleasing addition to your repertoire. Vegetarian Sapo Tahu is the ultimate comfort dish for tofu lovers and plant-based enthusiasts alike!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 inch Ginger, sliced
- 1 medium Onion, sliced
- 1 medium Carrot, sliced
- 100 grams Baby corn, halved
- 150 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 150 grams Button mushrooms, halved
- 3 tablespoons Light soy sauce
- 2 tablespoons Oyster mushroom sauce
- 300 milliliters Vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame oil
Instructions
Cut the firm tofu into 1-inch cubes and lightly coat them with 2 tablespoons of cornstarch.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Fry the tofu cubes until golden and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, sliced ginger, and sliced onion until fragrant, about 2 minutes.
Add the carrot slices, baby corn, broccoli florets, red bell pepper slices, and button mushrooms to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
Stir in the light soy sauce, oyster mushroom sauce, and vegetable broth. Bring the mixture to a simmer.
In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Pour this into the skillet to thicken the sauce. Stir well and let it simmer for an additional 2 minutes.
Add the fried tofu back into the skillet and gently stir to coat it with the sauce and vegetables. Let it heat through for about 2 minutes.
Garnish with chopped green onions and drizzle with sesame oil before serving.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 31.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 31.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 834 mg | 64% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2606 mg | 55% | |
*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.
