Taiwanese-style Sabtuk

Ingredients

In this Taiwanese adaptation of Sabtuk, we replace the traditional meat component with crispy tofu cubes. The original Armenian dish typically uses meat, such as lamb or beef, as the main ingredient. Additionally, we incorporate Taiwanese flavors by using a sauce made with soy sauce, rice vinegar, garlic, and ginger. This adds a distinct tanginess and umami taste to the dish, which is characteristic of Taiwanese cuisine. We alse have the original recipe for Sabtuk, so you can check it out.

• 500g (1.1 lb) firm tofu, cut into cubes 500g (1.1 lb) firm tofu, cut into cubes
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• Vegetable oil, for frying Vegetable oil, for frying
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
2. 2.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
3. 3.
   Fry the tofu cubes in batches until golden brown and crispy. Remove and drain on paper towels.
4. 4.
   In a separate bowl, whisk together soy sauce, rice vinegar, minced garlic, grated ginger, and brown sugar until well combined.
5. 5.
   Heat a small amount of vegetable oil in a saucepan over medium heat. Add the sauce mixture and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
6. 6.
   Add the fried tofu cubes to the saucepan and toss gently to coat them evenly with the sauce.
7. 7.
   Transfer the Taiwanese-style Sabtuk to a serving dish and garnish with sliced green onions and sesame seeds.

Treat your ingredients with care...

• Tofu — To achieve a crispy texture, make sure to use firm tofu and drain it well before cutting into cubes. Pressing the tofu between paper towels or using a tofu press will help remove excess moisture.

Tips & Tricks

• For an extra kick of heat, add a dash of chili oil or sprinkle some red pepper flakes over the dish.
• Serve Taiwanese-style Sabtuk with steamed rice or noodles for a complete meal.
• Customize the sauce by adjusting the sweetness or tanginess to suit your taste preferences.
• Experiment with different toppings such as crushed peanuts or cilantro for added flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Serving advice

Taiwanese-style Sabtuk is best served hot as a main dish. Pair it with steamed rice or noodles to create a satisfying meal. Garnish with additional sliced green onions and sesame seeds for an extra pop of color and flavor.

Presentation advice

To enhance the presentation of Taiwanese-style Sabtuk, arrange the crispy tofu cubes neatly on a serving platter. Drizzle some of the sauce over the top and sprinkle with sliced green onions and sesame seeds. Serve with a side of steamed rice or noodles for a visually appealing and delicious meal.