Stir-Fried Bean Sprouts & Tofu

Growing up I never really enjoy eating Stir-Fried Bean Sprouts & Tofu, ឆារសណ្តែកបណ្តុះនិងតៅហ៊ូ (Cha Sondaek Bondoss Nung Thao-Who) because there was no meat. It’s a perfect Asian vegetarian dish if you replace some of the sauces. I would rather have my fried eggs with soy sauce over hot steamy rice. However it’s been so long since I had this stir-fried dish and when all I had was leftover bean sprouts from making Cambodian Chicken Rice Porridge with Fried Noodle and some fried tofu, I knew I had to bring this dish back. It’s another Asian quick, easy and healthy dish to put together especially if you are trying to cut back on carb in-take.

Stir-Fried Bean Sprouts and Tofu (makes 1-2 serving)
(Cha Sondaek Bondoss Nung Thao-Who) ឆារសណ្តែកបណ្តុះនិងតៅហ៊ូ

Ingredients
3-4 cloves garlic, minced
4-5 bird’s eye chili, optional
8 oz fried tofu, cut into bite size pieces
8 oz bean sprout, rinse with cold water and drain thoroughly
1½ tablespoons oyster sauce
1 tablespoon fish sauce
2 stalks green onion, green part only, cut into 1 inch pieces
oil for stir frying

Method:
Heat a pan with oil and add minced garlic. Quickly stir it around until golden and be careful not to burn. Add chili if using. Stir about 25 secs until fragrant.

Add fried tofu. Technically the tofu are cooked already so you are just reheating it.

Next add the bean sprouts followed by the remaining seasonings. Give it a quick stir to incorporate the ingredients.

Turn off the heat and add green onion.

Dish out and serve as part of a meal or on it’s own. ENJOY!

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