Thua Ngok Pad Taohu

Bean Sprouts Stir-Fried With Fried Tofu

Ali and I make thisdish when we want a clean meal. It gives us the vegetables we want and needwhile the tofu also makes it filling. You can make this dish completelyplant-based by using vegetarian oyster sauce.

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Equipment

medium skillet

Ingredients

MAKES: 2 SERVINGS

▢ 2 tbsp 30 ml canola or other high-temperature cooking oil
▢ 1 9-oz [255-g] package fried tofu, cut into ¾-inch (2-cm) cubes
▢ 2 large cloves garlic chopped
▢ 4 cups 500 g mung bean sprouts or regular bean sprouts
▢ 3 scallions cut into 2-inch (5-cm) pieces
▢ 2 tbsp 30 ml oyster sauce
▢ 1 tbsp 15 ml Thai soybean sauce
▢ Dash of white pepper

Instructions

Heat a medium skillet over high heat for about 1 minute.
Swirl in the oil.
When you see wisps of white smoke, toss in the tofu and cook for about 30 seconds, until the tofu warms through and becomes crispy on the edges.
Stir in the garlic and sauté for about 20 seconds, until fragrant.
Stir in the bean sprouts and scallions and stir-fry for about a minute, until they start to soften and are about half cooked through.
Add the oyster sauce and Thai soybean sauce and stir-fry for another minute until all ingredients are combined and well coated.
Taste and adjust any of the seasonings if you’d like.
Stir in a dash of white pepper and serve hot.

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Course; Meat substitutes

Cuisine; Thailand

Diets; Vegetarian