Low Carb Sapo Tahu

Dive into the delicious, health-conscious world of Low Carb Sapo Tahu, a lighter take on the beloved Asian clay pot dish. This vibrant recipe features crispy golden cubes of firm tofu nestled in a rich, savory sauce infused with garlic, ginger, and sesame oil. Packed with nutrient-dense vegetables like broccoli, red bell peppers, mushrooms, and bok choy, this dish brings a delightful medley of textures and colors to your plate. Thicken the broth with a simple cornstarch slurry and finish with a dash of black pepper and fresh green onions for a restaurant-quality meal that's low in carbs yet high in flavor. Perfect as a gluten-free option when using tamari, it’s a wholesome one-pan dish ready in just 45 minutes, making it ideal for busy weeknight dinners.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams firm tofu
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium red bell pepper, sliced
• 200 grams broccoli florets
• 150 grams sliced mushrooms
• 150 grams bok choy, chopped
• 500 ml low sodium chicken broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• 2 tablespoons green onions, chopped
• 0.5 teaspoon black pepper

Directions

Step 1

Press the firm tofu to remove excess water, then cut into 1-inch cubes.

Step 2

Heat 1 tablespoon of cooking oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove from skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of cooking oil. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

Step 4

Add the sliced red bell pepper, broccoli florets, and mushrooms to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly tender.

Step 5

Add the chopped bok choy, and continue to cook for an additional 2 minutes.

Step 6

Pour in the chicken broth, soy sauce, and oyster sauce. Bring to a simmer over medium heat.

Step 7

In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this mixture into the skillet, stirring constantly, to thicken the sauce.

Step 8

Return the tofu to the skillet, stir gently to coat with the sauce, and cook for another 3-5 minutes.

Step 9

Drizzle sesame oil over the top of the dish, and sprinkle with chopped green onions and black pepper.

Step 10

Serve immediately while hot, garnished with additional green onions if desired.

Nutrition Facts

Serving size	(1587.4g)

Amount per serving	% Daily Value*
Calories	874.5

Total Fat 57.4g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 3839.9mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 15.5g	0%
Total Sugars 17.2g
Protein 59.1g	0%

Vitamin D 0IU	0%
Calcium 802.9mg	0%
Iron 10.9mg	0%
Potassium 2268.8mg	0%

*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.

Source of Calories

Fat: 54.1%

Protein: 24.8%

Carbs: 21.2%