Thai Stir-Fried Tofu and Bean Sprouts

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Great as a side dish or as a simple main dish, Thai Stir-Fried Tofu and Bean Sprouts is a delicious vegetable dish. Healthy, filling, and ready in twenty minutes!

An overhead shot of a plate of stir-fried tofu and bean sprouts, served with a bowl of rice.

If you like to cook Asian dishes, all the ingredients for stir-fried dish are probably part of your kitchen staples.

If not, this is an excellent dish to start venturing into Thai flavors — but go easy on the chili. 🙂

IF YOU WANT MORE EASY THAI RECIPES, THEN YOU WILL LIKE THESE POSTS!

Ingredients

Tofu – you must use extra firm tofu when making this Thai dish.

Oil – I typically use canola or sunflower oil.

Garlic – minced or grated.

Bean sprouts – rinsed and drained.

Chili – I generally only use one because of my slightly lower tolerance for chili, but I have friends who prefer to use two (at least).

Spring onions – only use the white to light green parts.

Oyster sauce – just use your favorite brand.

Soy sauce – if you are using Thai soy sauce, use the light (thin) variety for this bean sprouts and tofu dish.

A closer shot of a wok of tofu and bean sprouts, highlighting the texture of the dish.

Preparation

Start by placing a wok (or skillet) over medium-high heat.

Add the oil.

Once the oil is hot, add the pieces of tofu (photo 1).

First part of a collage of images showing the process of making stir-fried tofu and bean sprouts.

Fry the tofu for about eight to ten minutes, or until they are darker in color.

Remove the tofu from the wok carefully (photo 2).

Place them on top of kitchen paper to drain the excess oil.

Get rid of the frying oil — but leave about two tablespoons in the wok.

Add the minced garlic (photo 3).

Second part of a collage of images showing the steps of making stir-fried tofu and bean sprouts at home.

Cook until it becomes fragrant.

Add the bean sprouts (photo 4).

Mix and cook for about two minutes.

Add the chopped chili, soy, and oyster sauce (photo 5).

Last part of a collage showing the process of making tofu and bean sprouts stir fry at home.

Mix to combine evenly and cook for about one minute.

Add the fried tofu and the spring onions (photo 6).

Mix everything and cook for a minute or two.

Transfer your stir-fried bean sprouts and tofu into plates.

Serve with additional spring onions as a garnish, if desired.

An overhead shot of a wok of stir-fried tofu and bean sprouts, ready for serving.

Helpful tips

Make sure you place the fried tofu on kitchen paper after taking them from the wok.

It helps in absorbing any remaining excess oil.

Do not hesitate to use salt if you think that the oyster and soy sauce do not provide enough seasoning to the dish.

Fee free to use more chili if you can handle the spice.

A closer shot of a plate of tofu and bean sprouts, with a bowl of steamed white rice in the background.

Recipe variation

Fish sauce. If you have fish sauce on hand, use it instead of salt to adjust the seasoning of this bean sprouts and tofu dish.

Bird’s eye chili. Smaller in size but an excellent substitute for spur chili.

FAQs

What do I serve with it?

Steamed white rice is excellent with it because it has a neutral taste and will not overwhelm the bean sprouts and tofu.

Can I reheat it?

You can, but it can become soggy.

So, if you can, serve it straight of out the wok.

Looks so easy, right? Give it a try tonight, and let me know what you think! 🙂