Sapo Tofu with Shrimp and Chicken

Name: Sapo Tofu with Shrimp and Chicken
Yield: 2-3 people
Cuisine: American
Ingredients: 1 block tofu (cut into pieces); 3 1/2 oz shrimp; 3 1/2 oz chicken fillet (cut into strips); 1 carrot (sliced thinly); 6 button mushrooms (halved); 6 leaves napa cabbage; 2 cloves garlic (roughly chopped); 1/2 onion (cut into large pieces); 2 large red chilies (sliced); 3/4 inch ginger, smashed (or thinly sliced); 1 stalk green onion; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 teaspoon mushroom bouillon; Salt and sugar to taste; 1 tablespoon cornstarch; 1/2 teaspoon sesame oil

Vin’s Kitchen @vins_kitchen

Surabaya, Jawa Timur, Indonesia

Sapo Tofu with Shrimp and Chicken

Vin’s Kitchen @vins_kitchen

Surabaya, Jawa Timur, Indonesia

Saved

Ingredients

2-3 people

1 blocktofu (cut into pieces)
3 1/2 ozshrimp
3 1/2 ozchicken fillet (cut into strips)
1carrot (sliced thinly)
6button mushrooms (halved)
6 leavesnapa cabbage
2 clovesgarlic (roughly chopped)
1/2onion (cut into large pieces)
2large red chilies (sliced)
3/4 inchginger, smashed (or thinly sliced)
1 stalkgreen onion
2 tablespoonsoyster sauce
1 tablespoonfish sauce
1 tablespoonsoy sauce
1 teaspoonmushroom bouillon
Salt and sugar to taste
1 tablespooncornstarch
1/2 teaspoonsesame oil

Saved

Steps

1

Fry the tofu with a little oil until golden brown, set aside
2

Sauté garlic and ginger until fragrant, add shrimp and chicken, continue to sauté until shrimp and chicken change color, add carrot, mushrooms, and onion, add 1 cup of water and add the sauces, soy sauce, bouillon, sugar, and salt except for sesame oil
3

Add the cornstarch dissolved in water, add napa cabbage, stir until thickened, add green onion, taste and adjust seasoning, if it's right turn off the heat then add sesame oil, stir briefly then remove and serve