Sapo Tahu: A Deliciously Comforting Tofu and Vegetable Dish
Sapo Tahu is a vibrant and hearty dish that beautifully marries the delicate flavors of tofu with an assortment of fresh vegetables and succulent shrimp. This recipe brings together a colorful array of ingredients, creating a dish that’s not only pleasing to the palate but also visually stunning. Perfect for family dinners or gatherings, Sapo Tahu is sure to become a favorite.
Ingredients
Ingredient | Quantity |
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Silken Tofu (Tahu Sutra) | 1 piece (approx. 300g) |
Champignon Mushrooms | 150 grams |
Shrimp (cleaned and deveined) | 100 grams |
Carrot (sliced diagonally) | 1 piece |
Baby Corn (Putren) | 3 pieces |
Chinese Mustard Greens (Sawi Hijau) | 1 small bunch |
Chinese Cabbage (Sawi Putih) | 5 leaves |
Cabbage (Kol) | 1/4 head |
Cauliflower (Bunga Kol) | 1/2 head |
Onion (Bawang Bombay) | 1/2 piece |
Garlic (Bawang Putih, crushed) | 4 cloves |
Ginger (Jahe, crushed) | 2 cm |
Green Onion (Daun Bawang, sliced) | 1 stalk |
Oyster Sauce | 2 tablespoons |
Ketchup | 1 tablespoon |
Margarine | 1 tablespoon |
Ground Pepper (Lada Bubuk) | 1 teaspoon |
Salt, Sugar, and Chicken Bouillon | To taste |
Cornstarch (Tepung Maizena) | 2 tablespoons (dissolved in a little water) |
Cooking Oil | As needed |
Water | As needed |
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | Approx. 250 kcal |
Protein | 15g |
Fat | 12g |
Carbohydrates | 20g |
Fiber | 5g |
Instructions
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Prepare the Vegetables: Begin by washing all the vegetables thoroughly. Peel the shrimp, making sure to leave the tails intact for presentation. Slice the champignon mushrooms in half, and cut the silken tofu into 1 cm thick pieces.
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Coat and Fry Tofu: Dredge the tofu pieces in the dissolved cornstarch, ensuring they are evenly coated. Heat oil in a frying pan and gently fry the tofu until golden brown on all sides. Remove and set aside.
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Sauté Aromatics: In the same pan, add a tablespoon of margarine. Once melted, sauté the crushed garlic, ginger, and chopped onion until fragrant and the onion is translucent. Add the shrimp and cook until they turn pink.
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Add Harder Vegetables: Introduce the sliced carrot and baby corn into the pan. Stir-fry these for a few minutes until they are tender yet crisp.
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Incorporate Leafy Greens: Add the Chinese mustard greens, Chinese cabbage, regular cabbage, cauliflower, and champignon mushrooms. Stir-fry until the vegetables are mixed well and just starting to soften.
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Season the Dish: Drizzle in the oyster sauce and ketchup. Sprinkle with sugar, ground pepper, salt, and chicken bouillon, adjusting to taste. Mix thoroughly to coat all the ingredients in the sauce.
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Thicken the Sauce: Finally, add the remaining cornstarch mixture to the pan, along with the fried tofu and sliced green onion. Stir until the sauce thickens and everything is heated through.
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Serve: Transfer the Sapo Tahu to a serving dish. This dish is best enjoyed hot and can be served over steamed rice or enjoyed on its own.
Conclusion
Sapo Tahu is not just a meal; it’s an experience that combines textures and flavors to create a dish that is as nourishing as it is satisfying. With its quick preparation and vibrant presentation, it makes a delightful addition to any table. Enjoy this comforting recipe with your loved ones and share the joy of cooking together!
Feel free to explore variations by adding your favorite vegetables or proteins. Sapo Tahu is versatile and can easily be adapted to suit your taste preferences!