Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 carrot, sliced
- 1/2 cup of snow peas
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced water chestnuts
- 1/2 cup of sliced baby corn
- 1/2 cup of sliced bell peppers
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sugar
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Steamer basket
Step-by-step instructions:
1. In a small bowl, mix together cornstarch, soy sauce, oyster sauce, sugar, and water. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry for 30 seconds.
3. Add tofu and stir-fry for 2-3 minutes until lightly browned.
4. Add all the vegetables and stir-fry for 2-3 minutes until they are slightly softened.
5. Pour the sauce mixture into the wok and stir well. Bring to a boil and let it simmer for 5-7 minutes until the sauce thickens.
6. Season with salt and pepper to taste.
7. Transfer the tofu and vegetable mixture to a steamer basket and steam for 10-15 minutes until the vegetables are tender.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 20g
Protein: 10g
Fiber: 5g
Sodium: 500mg
Substitutions for ingredients:
- You can use any vegetables you like, such as broccoli, cauliflower, zucchini, or eggplant.
- You can use chicken or shrimp instead of tofu.
Variations:
- You can add some chili flakes or hot sauce to make it spicy.
- You can add some chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Make sure to drain the tofu well before using it.
- Cut the vegetables into similar sizes for even cooking.
- You can marinate the tofu in soy sauce and sesame oil for extra flavor.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a steamer basket until heated through.
Presentation ideas:
Serve the Sapo Tahu with Vegetables in a large bowl or on a platter. Garnish with some chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Steamed rice, noodles, or quinoa
Suggested side dishes:
Stir-fried bok choy, Chinese broccoli, or green beans
Troubleshooting advice:
- If the sauce is too thin, mix some cornstarch with water and add it to the wok.
- If the vegetables are too hard, steam them for a few more minutes.
Food safety advice:
Make sure to cook the vegetables and tofu thoroughly to avoid any foodborne illnesses.
Food history:
Sapo Tahu is a popular Indonesian dish that is usually served in a clay pot. It is a combination of tofu, vegetables, and a savory sauce.
Flavor profiles:
Savory, slightly sweet, and umami
Serving suggestions:
Serve the Sapo Tahu with Vegetables as a main dish for lunch or dinner.
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Region: Indonesian