Low Sodium Sapo Tahu

Delight in the wholesome flavors of *Low Sodium Sapo Tahu*, a healthier take on a classic Indonesian comfort dish that’s both satisfying and packed with nutrients. This recipe replaces high-sodium ingredients with low-sodium alternatives without compromising on taste, making it perfect for those watching their salt intake. Featuring golden-brown tofu cubes nestled in a savory vegetable medley of bok choy, mushrooms, bell peppers, and carrots, all simmered in a rich, umami-infused sauce, this dish is hearty yet light. The simple stir-fry technique ensures quick preparation while preserving the vibrant colors and crisp textures of the veggies. Serve this low-sodium masterpiece over steamed rice or savor it solo for a guilt-free, flavorful meal that's as nourishing as it is delicious. Perfect for weeknight dinners or an elegant addition to your table, this recipe strikes the ideal balance between health and indulgence.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g firm tofu
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 medium onion, sliced
• 1 medium red bell pepper, julienned
• 1 medium carrot, sliced thinly
• 200 g bok choy, chopped
• 150 g mushrooms, sliced
• 2 cups low-sodium vegetable broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 0.25 teaspoon white pepper
• 1 teaspoon sesame oil

Directions

Step 1

Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

Step 2

Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat.

Step 3

Add the tofu cubes and fry until golden brown on all sides, about 10 minutes. Remove tofu and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of vegetable oil.

Step 5

Add minced garlic, grated ginger, and sliced onion, and sauté for 2-3 minutes until fragrant.

Step 6

Add the red bell pepper, carrot, and mushrooms to the pan, stirring occasionally, and cook for about 5 minutes.

Step 7

Stir in the bok choy and pour in the low-sodium vegetable broth.

Step 8

Bring to a simmer and let cook for 5 minutes to allow the flavors to meld.

Step 9

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.

Step 10

Add the cornstarch slurry, low-sodium soy sauce, oyster sauce, sugar, white pepper, and sesame oil to the pan.

Step 11

Stir well and continue to cook until the sauce thickens, about 2-3 minutes.

Step 12

Return the fried tofu to the pan and carefully toss to coat it with the sauce.

Step 13

Simmer for an additional 2 minutes to heat through.

Step 14

Serve hot with steamed rice or on its own for a delightful and hearty meal.

Nutrition Facts

Serving size	(1694.3g)

Amount per serving	% Daily Value*
Calories	999.0

Total Fat 60.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 1484.0mg	0%
Total Carbohydrate 76.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 30.6g
Protein 56.3g	0%

Vitamin D 15IU	0%
Calcium 935.4mg	0%
Iron 10.0mg	0%
Potassium 2670.1mg	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: 50.5%

Protein: 20.9%

Carbs: 28.6%