Ingredients with Measurements:
- 2 blocks of firm tofu, cut into cubes
- 4 eggs, beaten
- 4 cloves of garlic, minced
- 2 red chilies, sliced thinly
- 2 green chilies, sliced thinly
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of water
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 stalks of green onions, sliced thinly
Special Equipment Needed:
- Wok or large skillet
Step-by-Step Instructions:
1. Heat the wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the wok.
2. Add the minced garlic and sliced chilies to the wok. Stir-fry for 30 seconds until fragrant.
3. Add the cubed tofu to the wok and stir-fry for 2-3 minutes until lightly browned.
4. In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, black pepper, and 1/2 cup of water. Pour the mixture into the wok and stir to combine.
5. Reduce the heat to medium-low and let the tofu simmer in the sauce for 5 minutes.
6. In another small bowl, mix together the cornstarch and 1 tablespoon of water. Pour the mixture into the wok and stir to thicken the sauce.
7. Pour the beaten eggs into the wok and stir to combine with the tofu and sauce. Let the eggs cook for 2-3 minutes until set.
8. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for stir-frying and medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 225
Fat per serving: 14g
Protein per serving: 16g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sugar per serving: 4g
Sodium per serving: 600mg
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Red and green chilies can be substituted with jalapenos or serrano peppers.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms, bell peppers, or onions to the wok for extra flavor and texture.
- Use ground pork or chicken instead of eggs for a meatier version of the dish.
- Add a tablespoon of chili paste or sriracha for an extra kick of spice.
Tips and Tricks:
- Use a non-stick wok or skillet to prevent the tofu from sticking to the bottom.
- Pat the tofu dry with a paper towel before cutting it into cubes to remove excess moisture.
- Add the beaten eggs slowly to the wok and stir gently to prevent the tofu from breaking apart.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Spicy Sapo Tahu with Egg in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Steamed rice, noodles, or stir-fried vegetables
Suggested Side Dishes:
Steamed bok choy, stir-fried green beans, or cucumber salad
Troubleshooting Advice:
- If the tofu is too soft, use extra-firm tofu or press the firm tofu with a heavy object for 30 minutes before cutting it into cubes.
- If the sauce is too thick, add more water to thin it out.
- If the eggs are overcooked, reduce the cooking time or add them to the wok after the tofu has simmered in the sauce.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Food History:
Sapo Tahu is a popular Indonesian dish that originated from the Chinese-style claypot cooking method. It typically consists of tofu, vegetables, and meat or seafood cooked in a savory sauce and served in a claypot.
Flavor Profiles:
Savory, spicy, and slightly sweet
Serving Suggestions:
Serve the Spicy Sapo Tahu with Egg as a main dish for lunch or dinner.
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Region: Indonesian