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!
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!
- 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.
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).
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).
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).
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.
- 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.
- 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.
Steamed white rice is excellent with it because it has a neutral taste and will not overwhelm the bean sprouts and tofu.
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! 🙂
Thai Stir-Fried Tofu and Bean Sprouts Recipe
- 1/2 cup oil
- 7 ounces extra-firm tofu (about 200 grams), cut into 1/2 to 3/4-inch cube
- 2 to 3 cloves garlic, minced
- 11 ounces bean sprouts (300 grams)
- 1 piece red spur chili, thinly sliced diagonally
- 2 tbsp oyster sauce
- 2 tsp light soy sauce
- 3 to 4 pieces spring onions, chopped at about 1-inch length
- Place a wok (or skillet) over medium-high heat, then add oil.
- Once the is the oil is ready, add the pieces of tofu.
- Fry the tofu for 8-10 minutes, or until they turn darker in color.
- Remove the tofu from the wok and place them on kitchen paper to drain the excess oil.
- Pour the frying oil out of the wok but leave about two tablespoons for stir-frying.
- Add the minced garlic and cook until it becomes fragrant.
- Add the bean sprouts.
- Mix and cook for about 2 minutes.
- Add the chopped chili, soy, and oyster sauce, then mix to combine evenly and cook for about a minute.
- Add the fried tofu and the spring onions; mix everything and cook for about 1 to 2 minutes.
- Transfer into plates, then serve.
- * Garnish your stir-fried tofu and bean sprouts with more spring onions, if desired.
- Cook’s Tip #1: Remember to place the fried tofu on kitchen paper after taking them from the wok. It helps in absorbing any remaining excess oil.
- Cook’s Tip #2: Do not hesitate to use salt if you think that the oyster and soy sauce do not provide enough seasoning to the dish.
- Cook’s Tip #3: Feel free to use more chili if you can handle the spice.
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