Thua Ngok Pad Taohu
Bean Sprouts Stir-Fried With Fried TofuAli and I make thisdish when we want a clean meal. It gives us the vegetables we want and needwhile the tofu also makes it filling. You can make this dish completelyplant-based by using vegetarian oyster sauce.
Equipment
- medium skillet
Ingredients
MAKES: 2 SERVINGS
- 2 tbsp 30 ml canola or other high-temperature cooking oil
- 1 9-oz [255-g] package fried tofu, cut into ¾-inch (2-cm) cubes
- 2 large cloves garlic chopped
- 4 cups 500 g mung bean sprouts or regular bean sprouts
- 3 scallions cut into 2-inch (5-cm) pieces
- 2 tbsp 30 ml oyster sauce
- 1 tbsp 15 ml Thai soybean sauce
- Dash of white pepper
Instructions
- Heat a medium skillet over high heat for about 1 minute.
- Swirl in the oil.
- When you see wisps of white smoke, toss in the tofu and cook for about 30 seconds, until the tofu warms through and becomes crispy on the edges.
- Stir in the garlic and sauté for about 20 seconds, until fragrant.
- Stir in the bean sprouts and scallions and stir-fry for about a minute, until they start to soften and are about half cooked through.
- Add the oyster sauce and Thai soybean sauce and stir-fry for another minute until all ingredients are combined and well coated.
- Taste and adjust any of the seasonings if you’d like.
- Stir in a dash of white pepper and serve hot.