Stir fried Tofu and Beans Sprouts

Golden cubes of tofu seared to perfection, their edges crisp yet tender inside, tossed with bean sprouts that bring a refreshing crunch. The wok’s heat infuses a smoky undertone, while garlic and soy glaze the dish with savory depth. A sprinkle of scallions and sesame seeds crowns the stir‑fry, turning a humble pairing into a vibrant, nourishing plate. Simple ingredients, elevated by fire and flavor

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Ingredients

• 250 g firm tofu (pressed and cubed)

• 2 cups fresh bean sprouts

• 2 cloves garlic, minced

• 1 tbsp soy sauce, oyster sauce

• 1 tsp sesame oil

• 1 tbsp vegetable oil (for frying)

• Sliced red bell peppers

• 1 tsp chili flakes (optional, for heat)

• 2 tbsp chopped scallions

• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. Prep the tofu: Press tofu for 15–20 minutes to remove excess moisture. Cut into bite‑sized cubes. Marinate with soy sauce

2. Pan‑fry: Heat vegetable oil in a wok or skillet. Add tofu cubes and fry until golden brown on all sides. Remove and set aside.

3. Aromatics: In the same wok, add garlic and sauté until fragrant.

4. Toss in sprouts: Add bean sprouts and stir‑fry quickly (1–2 minutes) to keep them crisp.

5. Combine: Add soy sauce, oyster sauce sesame oil,, and chili flakes. Toss everything together until evenly coated.

6. Finish: Sprinkle scallions and sesame seeds before serving.

Serve hot with rice or noodles