Stir Fried Bean Sprouts
If you love quick Thai veggie dishes that cook in minutes and still taste amazing, this bean sprout stir fry is for you. It is crisp, fresh, garlicky, and has just enough tofu for a simple, satisfying meal.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces extra firm tofu
- 3 tablespoons vegetable oil, half for tofu, and half for the rest of stir frying
- 6 cloves garlic, chopped
- 1 pound fresh bean sprouts
- 1 cup chives or green onions, cut into 2 inch pieces
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
Instructions
- 1
Cut tofu into bite sized pieces and pat dry. Heat half the oil over medium high heat in a heavy pan or wok. Brown the tofu on all sides until crisp and golden. Set aside.
- 2
In the same pan, add the rest of the oil. Add the chopped garlic and cook until fragrant and lightly golden. 20-30 seconds.
- 3
Add the washed bean sprouts to the pan and stir fry over high heat for about 2 minutes, keeping the heat high so the sprouts stay crisp.
- 4
Once the sprouts soften slightly, add the chives or green onions and stir fry quickly to mix everything together.
- 5
Pour in the soy sauce, oyster sauce, sugar, and white pepper, tossing well so the sauce coats the sprouts evenly.
- 6
Return the crispy tofu to the pan and give everything a quick stir to combine and warm through.
- 7
Taste and add more soy sauce or white pepper if desired. Serve hot.