I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Bean curd, commonly known as tofu, is a made with coagulated soy milk. Its may vary from soft to extra-firm. Commonly used in Asian cuisines, tofu is readily available around the world. It is usually used as an alternative to meat products, but it can also be used in sweet dishes.
Mung bean sprouts—tender, freshly sprouted mung beans, which are commonly cultivated in Asian countries—are another common ingredient in the cuisine of this part of the world.
Tofu and mung bean sprouts are among my favorite ingredients. I find that both are very easy to cook—and both are highly nutritious, as well. This is my recipe for how to make fried tofu with mung bean sprouts. I flavored the dish with oyster sauce.
|Prep time||Cook time||Ready in||Yields|
- 100 grams tofu, cubed
- 80 grams mung bean sprouts
- 1/2 cup water
- 1 tablespoon onion, minced
- 1 tablespoon oyster sauce
- 1/2 tablespoon garlic, minced
- salt, to taste
- pepper, to taste
- cooking oil
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- 1 large bowl
- 2 medium bowls
- 1 small bowl
- 1 small plate
- measuring cups
- measuring spoons
- chopping board
- cooking spoon
- Pour cooking oil into a frying pan.
- Fry the cubed tofu until golden brown.
- Transfer the fried tofu pieces onto a plate lined with paper towel to absorb the excess oil. Set aside.
- Heat a small amount of oil in a pan. Saute onions and garlic.
- Pour in the water and bring it to a boil.
- Add the mung bean sprouts and oyster sauce. Cook for at least 1 minute.
- Mix in tofu. Season with salt and pepper, then allow it to simmer for a few minutes.
- Serve while hot.
Fried Tofu with Mung Bean Sprouts Step-by-Step Procedure
Tips and Techniques
- Add my homemade chili garlic oil to make it spicy.
- Slice the tofu first and then frying it to give it a crunchy texture on all sides.
- Adjust the amount of water if needed.
- Try growing mung bean sprouts at home. It's organic and cheap.
- Serve either as a side dish or a main dish.
© 2018 Travel Chef