Vegetarian Sapo Tahu

Delight in the rich and savory flavors of Vegetarian Sapo Tahu, a plant-based twist on the traditional Indonesian claypot dish. This recipe features crispy, golden tofu cubes tossed with a medley of vibrant vegetables like broccoli, baby corn, and red bell peppers, all simmered in a luscious, umami-packed sauce made with light soy sauce and oyster mushroom sauce. Perfectly balanced with fragrant garlic, ginger, and a hint of sesame oil, this dish offers a comforting yet wholesome meal that pairs beautifully with steamed rice or noodles. Ready in just 40 minutes, Vegetarian Sapo Tahu is a quick, satisfying dinner idea that’s packed with nutrients and bold, authentic flavors. Ideal for vegetarian and vegan food lovers seeking a hearty Asian-inspired dish!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 inch Ginger, sliced
• 1 medium Onion, sliced
• 1 medium Carrot, sliced
• 100 grams Baby corn, halved
• 150 grams Broccoli florets
• 1 medium Red bell pepper, sliced
• 150 grams Button mushrooms, halved
• 3 tablespoons Light soy sauce
• 2 tablespoons Oyster mushroom sauce
• 300 milliliters Vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions, chopped
• 1 teaspoon Sesame oil

Directions

Step 1

Cut the firm tofu into 1-inch cubes and lightly coat them with 2 tablespoons of cornstarch.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Fry the tofu cubes until golden and crispy on all sides. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, sliced ginger, and sliced onion until fragrant, about 2 minutes.

Step 4

Add the carrot slices, baby corn, broccoli florets, red bell pepper slices, and button mushrooms to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

Step 5

Stir in the light soy sauce, oyster mushroom sauce, and vegetable broth. Bring the mixture to a simmer.

Step 6

In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Pour this into the skillet to thicken the sauce. Stir well and let it simmer for an additional 2 minutes.

Step 7

Add the fried tofu back into the skillet and gently stir to coat it with the sauce and vegetables. Let it heat through for about 2 minutes.

Step 8

Garnish with chopped green onions and drizzle with sesame oil before serving.

Step 9

Serve hot over steamed rice or noodles.

Nutrition Facts

Serving size	(1644.0g)

Amount per serving	% Daily Value*
Calories	1280.6

Total Fat 76.3g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 31.9g
Cholesterol 0mg	0%
Sodium 3770.2mg	0%
Total Carbohydrate 105.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 31.7g
Protein 67.1g	0%

Vitamin D 10.5IU	0%
Calcium 833.6mg	0%
Iron 12.0mg	0%
Potassium 2605.9mg	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: 49.8%

Protein: 19.5%

Carbs: 30.7%