Seasoned Fish Roll Sapo Tahu

A comforting Chinese-style clay pot dish featuring tender seasoned fish rolls, silky Japanese tofu, fresh vegetables, and mushrooms simmered in a rich, savory garlic oyster sauce. Perfect for a wholesome family meal.

Servings: 3 - 4 Portions

Ingredients

Main Ingredients

• 8 pieces of Seafoodking Seasoned Fish Roll

• 2 tubes (300 g) Japanese tofu (egg tofu), cut into 2-inch pieces

• 1 cup broccoli florets

• 1 medium carrot, thinly sliced

• 100 g shimeji mushrooms (or button mushrooms), trimmed

• ½ cup baby corn

• 3 cloves garlic, minced

• ½ medium onion, sliced

• 2 tablespoons vegetable oil

• 1 stalk spring onion, cut into 2-inch lengths

  
  

Sapo Sauce

• 2 cups chicken stock

• 2 tablespoons oyster sauce

• 1 tablespoon light soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon white pepper

• ½ teaspoon sugar

• 1 teaspoon mushroom seasoning (optional)

  
  

Cornstarch Slurry

• 1 tablespoon cornstarch

• 2 tablespoons water

  
  

Instructions

1. Prepare the Fish Rolls

Heat a skillet over medium heat and lightly pan-fry the seasoned fish rolls for 4–5 minutes until lightly golden. Remove and set aside.

2. Prepare the Tofu

Carefully pan-fry the Japanese tofu for 2–3 minutes on each side until lightly golden. This helps the tofu hold its shape during cooking. Set aside.

3. Cook the Vegetables

In the same pan or wok, heat vegetable oil. Sauté the garlic and onion until fragrant and translucent.

Add the carrots, baby corn, and mushrooms. Stir-fry for about 2–3 minutes.

Add the broccoli and cook for another minute.

4. Make the Sauce

Pour in the chicken stock.

Stir in:

• Oyster sauce

• Light soy sauce

• Sesame oil

• White pepper

• Sugar

• Mushroom seasoning (if using)

Bring the mixture to a gentle simmer.

5. Assemble the Dish

Carefully add the Japanese tofu and seasoned fish rolls into the simmering sauce.

Let everything cook together for 4–5 minutes, allowing the fish rolls to absorb the savory flavors.

Slowly stir in the cornstarch slurry while gently mixing until the sauce becomes silky and slightly thickened.

Finally, add the spring onions and cook for another 30 seconds.

Serve immediately while hot.