Gluten-Free Sapo Tahu

Discover the delicious world of **Gluten-Free Sapo Tahu**, a comforting and hearty Asian-inspired dish bursting with vibrant flavors and wholesome ingredients. This gluten-free version of the classic sapo tahu features silky soft tofu, tender slices of chicken, and a medley of colorful vegetables, including carrots, baby corn, shiitake mushrooms, and bok choy, all simmered in a savory gluten-free soy and oyster sauce blend. A touch of ginger and garlic adds aromatic depth, while a cornstarch slurry creates a luscious, glossy sauce that perfectly coats every bite. Ready in just 45 minutes, this one-pan wonder is not only quick and easy to make but also packed with nourishing ingredients. Perfect for weeknight dinners or special occasions, it's best served piping hot and garnished with fresh scallions for an authentic, restaurant-quality finish everyone will love.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Soft tofu
• 200 grams Chicken breast, sliced
• 2 tablespoons Cornstarch
• 3 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 medium Carrot, thinly sliced
• 100 grams Baby corn, halved
• 100 grams Shiitake mushrooms, sliced
• 200 grams Bok choy, chopped
• 3 tablespoons Gluten-free soy sauce
• 2 tablespoons Oyster sauce
• 1 teaspoon Sesame oil
• 250 milliliters Chicken broth
• 1 teaspoon Rice vinegar
• 0.5 teaspoon White pepper
• 2 tablespoons Scallions, chopped

Directions

Step 1

Cut the tofu into 1-inch cubes and gently press to remove excess water. Coat the tofu cubes with 1 tablespoon of cornstarch.

Step 2

Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Add the tofu cubes and fry until they are golden on all sides. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté until fragrant.

Step 4

Add the sliced chicken breast to the pan and cook until it begins to brown, about 3-4 minutes.

Step 5

Add the carrot, baby corn, and shiitake mushrooms. Stir fry for about 2-3 minutes until the vegetables begin to soften.

Step 6

Mix the gluten-free soy sauce, oyster sauce, sesame oil, and chicken broth together in a small bowl. Pour this sauce over the chicken and vegetables in the pan.

Step 7

In a cup, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water. Pour this slurry into the pan, stirring until the sauce thickens.

Step 8

Add the bok choy and cooked tofu to the pan. Stir gently to combine and allow the bok choy to wilt slightly, about 2 minutes.

Step 9

Season with rice vinegar and white pepper. Adjust seasoning to taste if needed.

Step 10

Serve hot, garnished with chopped scallions.

Nutrition Facts

Serving size	1498 grams (1498.0g)

Amount per serving	% Daily Value*
Calories	1288

Total Fat 75.20g	96%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 31.10g
Cholesterol 170mg	57%
Sodium 4595mg	200%
Total Carbohydrate 57.90g	21%
Dietary Fiber 13.80g	49%
Total Sugars 14.60g
Protein 103.60g	207%

Vitamin D 28IU	140%
Calcium 757mg	58%
Iron 11mg	61%
Potassium 2552mg	54%

*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: 51.2%

Protein: 31.3%

Carbs: 17.5%