Entree: Indonesia – Chinese-Indonesian – Sapo Tahu (Claypot-style tofu and chicken in a savory brown sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) boneless skinless chicken thighs, sliced thinly
- 14 oz (400 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) fresh shiitake mushrooms, stems removed and halved
- 2 cups (150 g) napa cabbage, sliced
- 1 medium carrot, julienned, about 4 oz (115 g)
- 1 small yellow onion, thinly sliced, about 4 oz (115 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 scallions, sliced on the diagonal
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) granulated sugar
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (8 g) cornstarch mixed with 3 tbsp (45 ml) water to make a slurry
- 1 tsp (5 ml) sesame oil
- 1/4 tsp (1 g) white pepper, or to taste
- Salt to taste

Instructions

1. Pat tofu dry and heat 1 tablespoon vegetable oil in a nonstick skillet or claypot over medium-high heat. Add tofu cubes in a single layer and pan-fry until golden on all sides, about 3–4 minutes per side. Transfer to a plate and set aside.
2. In the same pot, add remaining 1 tablespoon oil. Add sliced chicken and stir-fry until mostly cooked through, about 3–4 minutes. Remove and set aside with the tofu.
3. Reduce heat to medium, add onion, garlic, and ginger and stir until fragrant, about 1 minute. Add shiitake mushrooms and carrot, stir-fry 2–3 minutes until vegetables begin to soften.
4. Return chicken and tofu to the pot. Add oyster sauce, soy sauce, sugar, and chicken stock; stir gently to combine, taking care not to break tofu. Bring to a simmer.
5. Stir the cornstarch slurry to recombine and slowly add to the simmering pot while stirring until sauce thickens to a glossy gravy, about 1–2 minutes. If sauce becomes too thick, add a little more stock or water to reach desired consistency.
6. Add napa cabbage and cook just until wilted, about 1–2 minutes. Stir in sesame oil, white pepper, and adjust seasoning with salt or additional soy sauce if needed.
7. Scatter sliced scallions over the top and serve immediately in the claypot or transfer to a warmed serving dish. Serve with steamed rice.