Bean Sprout Stir Fry with Tofu
197kcal
Ingredients
- 1 pound fresh bean sprouts (remove hair, rinse under cold water, and drain well)
- 8 oz firm or extra firm tofu (cut into small cubes)
- 3½ tablespoon vegetable, canola, or peanut oil (divided)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon minced ginger
- 2 garlic cloves (peeled and sliced)
- ¼ cup chopped scallions
- salt and black pepper (to taste)
Method
- Soak a block of tofu in salted water (1½ cups of water + 2 teaspoon of salt) for about 10-15 minutes. Drain the water. Put the tofu on a layer of paper towels. Place a weight on the tofu to remove excess moisture for about 15 minutes then slice into small cubes.
- In a skillet, heat 3 tablespoon of oil over medium-high heat. Cook the tofu until lightly browned on all sides (about 3-5 minutes). Set aside.
- In the same skillet, heat ½ tablespoon of oil on high heat. Cook the ginger, garlic, and scallions for 10-15 seconds or until fragrant.
- Add tofu, bean sprouts, and soy sauce. Cook and keep stirring until the bean sprouts are tender-crisp (about 3 minutes). Adjust the seasoning with salt and black pepper.
Nutrition
Calories197kcalCarbohydrates9gProtein9gFat15gSaturated Fat1gPolyunsaturated Fat5gMonounsaturated Fat8gTrans Fat1gSodium144mgPotassium182mgFiber3gSugar5gVitamin A24IUVitamin C15mgCalcium89mgIron2mg
Notes
Where to purchase: Bean sprouts are available at any Asian market, Sprouts, Whole Foods, Jimbo's, and Walmart.
How to store: Keep the fresh bean sprouts sealed and chilled. The USDA recommends that sprouts be stored at 32ºF. Fresh bean sprouts should be used within 1-2 days of purchase or follow the manufacturers’ storage instructions.