Thai Stir-Fried Tofu and Bean Sprouts Recipe

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

5 from 1 vote

Thai Stir-Fried Tofu and Bean Sprouts Recipe

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Thai

Servings:

Calories: 244kcal

Author: Neriz

Equipment

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition