Vegan Sapo Tahu

Delight in the comforting flavors of Vegan Sapo Tahu, a plant-based twist on the classic Indonesian-Chinese clay pot dish. This hearty recipe features crispy, golden fried tofu paired with a vibrant medley of carrots, broccoli, and shiitake mushrooms, all simmered in a rich and savory soy-based sauce enhanced with vegan oyster mushroom sauce and a hint of sesame oil. The dish is thickened to perfection with a silky cornstarch slurry, creating a lush, velvety texture that clings to every bite. Ready in under an hour, this one-pot wonder is both nutritious and satisfying, making it a perfect weeknight dinner. Serve it piping hot over steamed rice for a wholesome, restaurant-quality meal that’s entirely vegan-friendly. Keywords: Vegan Sapo Tahu, plant-based Indonesian recipe, easy vegan dinner, tofu stir-fry, vegan clay pot dish.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 g Firm tofu
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 medium Carrot, sliced
• 200 g Broccoli florets
• 150 g Shiitake mushrooms, sliced
• 500 ml Vegetable broth
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster mushroom sauce (vegan)
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground pepper
• 1 tablespoon Cornstarch, mixed with 3 tablespoons water
• 1 teaspoon Sesame oil
• 2 Spring onions, chopped

Directions

Step 1

Slice the firm tofu into 1-inch cubes. Pat dry with a paper towel to remove excess moisture.

Step 2

Coat the tofu cubes evenly with 2 tablespoons of cornstarch.

Step 3

Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Fry the tofu cubes until they are golden brown on all sides, about 6-8 minutes. Remove and set aside.

Step 4

In the same pan, add an additional tablespoon of vegetable oil. Sauté minced garlic and ginger until fragrant, about 1 minute.

Step 5

Add the sliced carrots, broccoli florets, and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables start to soften.

Step 6

Pour in the vegetable broth, soy sauce, vegan oyster mushroom sauce, sugar, salt, and ground pepper. Stir to combine.

Step 7

Bring the mixture to a simmer. Add the fried tofu back into the pan.

Step 8

Mix 1 tablespoon of cornstarch with 3 tablespoons of water to create a slurry. Gradually add the slurry to the simmering mixture, stirring constantly until the sauce thickens.

Step 9

Drizzle with sesame oil and stir to incorporate.

Step 10

Garnish with chopped spring onions before serving. Enjoy your vegan Sapo Tahu with steamed rice.

Nutrition Facts

Serving size	(1528.8g)

Amount per serving	% Daily Value*
Calories	1263.7

Total Fat 77.9g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 32.6g
Cholesterol 0mg	0%
Sodium 4369.1mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 23.3g	0%
Total Sugars 26.8g
Protein 68.7g	0%

Vitamin D 27IU	0%
Calcium 867.3mg	0%
Iron 12.5mg	0%
Potassium 2468.2mg	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: 51.1%

Protein: 20.0%

Carbs: 28.8%