sapo tahu

Sapo tahu is an Indonesian Chinese tofu dish that Marvellina remembers ordering with her parents. Her seafood version combines Japanese egg tofu, shrimp and fish balls with vegetables in a lightly sweet, savoury sauce.

The soft egg tofu is sliced into thick coins and patted dry. In the selected pan-fried version, both sides become golden before the tofu joins the other ingredients.

Onion, garlic and ginger stir-fry first, then shrimp and sliced fish balls cook with them. The seafood is removed while the vegetables cook with the seasonings and chicken broth until tender without becoming mushy.

Shrimp and fish balls return to the pot. Beaten egg is drizzled in while stirring, followed by a cornstarch-and-water mixture that thickens the sauce. The tofu goes in last and is mixed gently before immediate serving.

Adding the tofu late preserves its delicate pieces. Carrot, broccoli and snow peas sit alongside the seafood, and the combination of oyster sauce, sweet soy sauce and soy sauce gives the broth its seasoning.