sapo tofu

i made a delicious comforting food today. my boy loves them too, he eat the sapo tofu with a lot with rice. i’m so happy that bhumy loves rice now. it make it easier for me to cook for him. i’m trying to use organic rice and also mix it with brown rice next time. anyway, i’m sharing this recipe shared from my mother with bits of improvement.



1 packages of japanese silken tofu, cut them into round pieces
1/2 onions, slice them thin
1 green onions, slice them thin
2 cloves of garlic, pressed
1 clove of garlic, slice them hin
1 cm of ginger, pressed
3 pieces of carrots, cut into thin slices
3 bunch of bok choy (or any green chinese veggies)
1 tablespoon of butter/margarine
1 tablespoon of sesame oil
1 tablespoon of oyster sauce/vegetarian oyster sauce
pinch of salt
pinch of pepper
1 tablespoon of cornstarch, dissolve in 1/2 cup of water


1. heat the butter in a non sticky pan, put the slice of garlic and tofu, baked them until golden brown, flip them over until cooked on both sides. set aside.

2. heat the sesame oil (preferably in a ceramic pot but regular pot pan is okay). put in the garlic, onion, green onions and ginger. stir them until their aroma rise. next put in the carrots. keep stirring and put in the oyster sauce, pour the cornstarch also. add water if necessary, closed the pan with a lid maybe around 5 minutes, until the carrots are cooked.

3. put in the tofu from before and also the green veggies. keep stirring. add the salt and pepper. try not to overcooked the green. stir them until cooked and serve it in a hot bowl (using a ceramic pot is the best to keep the heat). enjoy with a bowl of rice:D

the first method are applicable in using silken tofu in stir fry recipes. i like to baked them like that, rather than frying them. my boy like it better because he doesn’t like the tofu skin when they’re fried. it’s much much healthier also:)

3 thoughts on “sapo tofu”

  1. Hi, maybe you can help me understanding… I know: Ma Po Tofu, Mun Tofu and understand the cultural and language background of the dishes. Sapo Tofu? It is popular, but got no “explanation” for it. Is it a new creation, a misspelling like “Chicken GORDON Bleu” or a adaptation (Like The huge Shumay/shaomai in Semarang) or … nobody cares?
    Please help me to understand Indonesia/The Indonesian culture.

    1. the first who teach me about this dish is my mother. she is a chinese peranakan (mixed blood chinese) and from a hokkian/hokkien lineage. i think the history of sapo tofu was invented by the chinese peranakan in indonesia. it is a development or other version such as ma po tofu/mun tofu, using mostly seafood and the japanese tofu typed. it method of cooking used claypot and i guess referring the sapo as using the japanese silken tofu (the round ones especially). i’m not sure whether this dish history is actually quiet contemporary, because most probably the earliest contact with japanese tofu was probably during the japanese occupation in 1942 – 1945.

      a very interesting fact to be brought up really and as a history geek, i’m very interested to search for this facts :D

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