Indonesian tofo recipes

Sapo Tahu: Savory Tofu and Shrimp Stir-Fry Delight

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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
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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!

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