China Bean Sprouts with Tofu
Bean sprouts and tofu are traditional plant-based and protein-rich ingredients that are gentle on the wallet. That’s why the Chinese love this quick stir-fry as a side dish. It has the potential to become a more substantial main dish by adding scallops or crabmeat, plus vegetables such as mushrooms, pea pods, or green peas.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) peanut oil
- 1 piece (½ inch or 1.3 cm) fresh ginger, chopped
- 1 small shallot, chopped
- 16 oz (453 g) firm tofu, cubed
- ½ cup (62 g) water chestnuts
- 2 Tbsp (30 ml) soy sauce
- 1 tsp (5 ml) sea salt
- 2 cups (200 g) fresh bean sprouts
- 1 Tbsp (15 ml) roasted sesame oil
- ½ cup (115 g) fresh chopped green onions
Directions
- Pour peanut oil into a skillet set over medium-high heat.
- Add ginger and shallot, sautéing for 2 minutes.
- Add tofu and lightly braise sides until golden brown, about 3–4 minutes.
- Add water chestnuts, soy sauce, and sea salt, cooking for 1 minute.
- Add bean sprouts and stir-fry for 1 minute.
- Splash ingredients with roasted sesame oil.
- Garnish dish with green onions and serve.
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