Sapo Tahu

I have never had Sapo Tahu before. When lovely Sefa posted her delicious Sapo Tahu's recipe in her blog, I really want to try it.

I did some changes though like chinese cabbage with bokchoy, hioko mushroom with inoki , egg tofu with momeng tofu (a type of japanese tofu) and using cooking oil instead of sesame oil.

Thank you Sefa ..for sharing the recipe, it is really easy and delicious...!!


Sapo Tahu
Source : Sefa's

Ingredients:
2 packs of momeng tofu (もめん), cut dice, fried
15 black tiger shrimps, peeled, deveined, cleaned
10 leaves of chinese bokchoy
1 pack mushroom, cut, cleaned

Spices:
4 cloves of garlic, finely minced
½ medium size onion, sliced
Ginger, finely minced
Green onion, slice thinly
3 tbsp oyster sauce
350 ml chicken broth
1 tbsp fish sauce
1 tbsp cornstarch, dissolved in 4 tbsp water
3 tbsp cooking oil


Directions :
1. Heat oil in a pan. Sauté garlic, onion, ginger and green onion until fragrant.
2. Add chicken broth. Season with oyster sauce, fish sauce . Mix well and cook until boil. Remove from the heat.
3. Place fried tofu, shrimps, Chinese cabbages in the claypot. Ladle the broth into the claypot. Cook over moderate heat until set.
4. Add cornstarch mixture. Mix and cook until thicken. Turn of the heat.