Sapo Tahu No Seafood Recipe
Welcome to a delightful journey into the world of Sapo Tahu, a flavorful and comforting dish that brings together the goodness of egg tofu and an array of fresh vegetables in a savory broth. This Sapo Tahu No Seafood recipe is perfect for those who prefer a hearty vegetarian meal or simply want to enjoy a delicious dish without seafood. Let’s dive into the steps and ingredients needed to create this satisfying dish.
Ingredients
- 2 pieces of egg tofu (cut into slices according to your preference)
- 2 heads of broccoli (small size, trimmed and cut into florets)
- 1 head of cauliflower (medium size, cut into florets)
- 1 head of Chinese cabbage (small size, chopped)
- 1-2 carrots (sliced into rounds or diagonally, as preferred)
- Mushrooms (button mushrooms or ear mushrooms, sliced as desired)
- 1 stalk of green onion (sliced)
- 5 pieces of chicken meatballs (sliced; you can use other types of meatballs or ground chicken)
- 1 medium onion (cut into wedges)
- 5 cloves of garlic (crushed and chopped)
Seasonings:
- 1 tablespoon oyster sauce (we use Saori brand)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon sugar (adjust to taste)
- 1/4 teaspoon chicken bouillon powder (optional)
- 1/4 teaspoon ground pepper
- 1 tablespoon sweet soy sauce (Bango brand is preferred)
- Sufficient chicken broth (or meatball broth if you have it)
Instructions
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Prepare the Tofu: Heat oil in a pan and fry the egg tofu until golden and crispy on the outside. Remove and set aside.
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Prepare the Vegetables: Wash all the vegetables thoroughly. Blanch the carrots, broccoli, cauliflower, and mushrooms briefly by soaking them in hot water, then quickly transferring them to cold water. This process helps maintain the color and makes the vegetables easier to cook.
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Cook the Aromatics: In a large pan, heat a small amount of margarine or oil. Sauté the garlic and onion until they are fragrant and translucent.
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Add Vegetables: Add the chopped Chinese cabbage and sliced green onion to the pan. Stir briefly to combine.
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Add Mushrooms: Incorporate the mushrooms into the pan, mixing well.
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Add Broth: Pour in 2-3 ladles of chicken broth (or meatball broth) and bring it to a boil.
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Add Remaining Vegetables: Add the blanched vegetables to the pan. Stir well to combine all ingredients.
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Season: Season the mixture with oyster sauce, sugar, salt, ground pepper, and sweet soy sauce. Adjust the flavors to your preference. If using chicken bouillon powder, add it at this stage.
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Add Meatballs: Stir in the sliced chicken meatballs and let them heat through.
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Add Tofu: Gently add the fried tofu slices into the pan, stirring carefully to avoid breaking the tofu.
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Simmer: Cook until the vegetables are tender and the flavors are well combined.
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Serve: Your Sapo Tahu is ready to enjoy! This dish is best served hot, especially on a chilly day. Pair it with steamed rice for a complete meal.
Enjoy the rich flavors and comforting warmth of this Sapo Tahu No Seafood. Perfect for a family meal or a cozy dinner, it’s a dish that is both nourishing and delightful. Bon appétit!
