Whole30 Sapo Tahu
Experience the bold, wholesome flavors of Whole30 Sapo Tahu, a nutritious twist on the classic Indonesian dish. This one-pan wonder combines golden seared extra firm tofu and tender shrimp with a medley of vibrant vegetables like broccoli, carrots, shiitake mushrooms, and bamboo shoots. Infused with the rich flavors of garlic, ginger, and coconut aminos, this recipe is perfectly balanced and compliant with Whole30 guidelines. Simmered in a light vegetable broth and finished with a touch of sesame oil, it’s a hearty, gluten-free, and dairy-free meal ideal for healthy weeknight dinners. Ready in just 45 minutes, this crowd-pleasing dish is perfect for both plant-based and pescatarian diets, offering a nourishing burst of flavor in every bite.
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 200 grams shrimp, peeled and deveined
- 150 grams broccoli florets
- 1 medium carrot, sliced
- 100 grams shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons coconut aminos
- 250 milliliters vegetable broth
- 2 tablespoons avocado oil
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, chopped
- 50 grams bamboo shoots, sliced
Instructions
Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.
In a large pan or wok, heat 1 tablespoon of avocado oil over medium-high heat.
Add the tofu cubes and sear each side until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of avocado oil. Add the garlic and ginger, sauté until fragrant, about 30 seconds.
Stir in the shrimp and cook until they turn pink and opaque, about 3 minutes. Remove from the pan and set aside with the tofu.
In the same pan, add broccoli, carrots, mushrooms, and bamboo shoots. Stir-fry the vegetables for about 5 minutes until they start to soften.
Add the coconut aminos and vegetable broth to the pan. Bring to a simmer.
Return the tofu and shrimp to the pan. Stir gently to combine.
Season with sea salt and black pepper, adjusting to taste.
Simmer for 5-7 minutes until all ingredients are heated through and vegetables are tender.
Drizzle with sesame oil and toss to coat.
Garnish with chopped green onions before serving.
Serve warm as a main dish.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 23.7 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2971 mg | 229% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2737 mg | 58% | |
*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.
