High Protein Sapo Tahu

Elevate your weeknight dinners with this flavorful and nutritious High Protein Sapo Tahu recipe—a wholesome twist on the classic Indonesian favorite! Packed with tender cubes of silken tofu, succulent chicken breast, and juicy shrimp, this protein-rich dish is balanced with vibrant shiitake mushrooms, crisp bok choy, and sweet carrots simmered in a savory broth infused with garlic, ginger, soy sauce, and oyster sauce. A light cornstarch slurry creates a velvety sauce that perfectly coats every bite, while a garnish of fresh spring onions adds a touch of brightness. Ready in just 50 minutes, this one-pan dish is a satisfying, easy-to-make meal that pairs beautifully with steamed rice for a complete dinner. Perfect for those seeking a hearty, high-protein, and Asian-inspired dish!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams silken tofu
• 200 grams chicken breast
• 150 grams shrimp
• 3 tablespoons cooking oil
• 3 cloves garlic
• 20 grams ginger
• 100 grams shiitake mushrooms
• 150 grams bok choy
• 1 carrot
• 500 ml chicken broth
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons cornstarch
• 4 tablespoons water
• 2 spring onions
• 0.5 teaspoon pepper
• 1 teaspoon salt

Directions

Step 1

Cut the silken tofu into large cubes and carefully drain any excess water.

Step 2

Slice the chicken breast into thin strips and peel the shrimp.

Step 3

Mince the garlic cloves and slice the ginger into thin strips.

Step 4

Prepare the vegetables: slice the shiitake mushrooms, separate the bok choy leaves, and julienne the carrot.

Step 5

In a small bowl, mix the cornstarch with water to create a slurry, set aside.

Step 6

Heat 2 tablespoons of cooking oil in a large pan over medium heat. Gently fry the tofu cubes until golden brown on all sides. Remove them from the pan and set aside.

Step 7

Add the remaining tablespoon of oil to the pan. Stir-fry the chicken slices until they are no longer pink, then add the shrimp and cook until they turn pink and opaque.

Step 8

Add minced garlic and sliced ginger to the pan, stir-frying until fragrant.

Step 9

Add the mushrooms, bok choy, and carrots to the pan, cooking for about 3-4 minutes until vegetables begin to soften.

Step 10

Pour in the chicken broth, soy sauce, and oyster sauce, stirring to combine. Bring the mixture to a gentle boil.

Step 11

Return the tofu to the pan and gently stir in the cornstarch slurry to thicken the sauce. Cook for an additional 2-3 minutes until the sauce coats all ingredients well.

Step 12

Season the dish with pepper and salt to taste.

Step 13

Garnish with chopped spring onions before serving.

Step 14

Serve the Sapo Tahu hot as a main dish with steamed rice.

Nutrition Facts

Serving size	1951.7 grams (1951.7g)

Amount per serving	% Daily Value*
Calories	1384

Total Fat 71.40g	92%
Saturated Fat 11.70g	59%
Polyunsaturated Fat 4.60g
Cholesterol 382mg	127%
Sodium 7141mg	310%
Total Carbohydrate 70.90g	26%
Dietary Fiber 12.10g	43%
Total Sugars 13.50g
Protein 120.00g	240%

Vitamin D 24IU	120%
Calcium 1890mg	145%
Iron 13mg	74%
Potassium 3409mg	73%

*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: 45.7%

Protein: 34.1%

Carbs: 20.2%