Sapo tahu is a Chinese-Indonesian restaurant classic, named after the sapo (claypot) it's traditionally served in. Golden slices of tofu are simmered with chicken, prawns and vegetables in a savoury, silky gravy of oyster sauce and stock.
It's comforting, mild and full of texture, and it's just as good made in a wok or deep frying pan as in a claypot.
Adaptation note: restaurants usually use egg tofu (tahu Jepang), which you'll find in tubes at Asian grocers. Firm tofu works well if that's what you have. We finish it in a wok rather than a claypot to keep it quick.
