Bean Sprout Stir Fry: 15-Minute Healthy Delight -

Delicious Bean Sprout Stir Fry with Tofu ready in 15 minutes.

Scale

200 grams Fresh Bean Sprouts (Remove hairs, rinse, and drain well for best results.)
300 grams Firm/Extra Firm Tofu (Can omit for a lighter dish or use tempeh for variation.)
3 tablespoons Vegetable Oil (Canola or Peanut) (Olive oil is a suitable substitute.)
2 tablespoons Low Sodium Soy Sauce (Feel free to swap with salt if preferred.)
1 teaspoon Minced Ginger (Ground ginger can be substituted in a pinch.)
2 cloves Garlic Cloves (Must be fresh for best flavor.)
2 tablespoons Chopped Scallions (Can be substituted with chives.)
Salt and Black Pepper (Use to season and enhance flavor.)

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Soak the firm tofu in salted water for 10-15 minutes to remove excess moisture. After soaking, drain and press the tofu before cutting it into small cubes.
In a large skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Once hot, add the tofu cubes and sauté until lightly browned and slightly crispy, about 3-5 minutes. Set aside once cooked.
In the same skillet, lower the heat slightly and add ½ tablespoon of oil. Toss in the minced ginger, sliced garlic, and chopped scallions. Cook for about 10-15 seconds until fragrant.
Add the cooked tofu and fresh bean sprouts into the skillet. Pour in low-sodium soy sauce and stir continuously for about 3 minutes. Season with salt and black pepper to taste.
Garnish with additional chopped scallions if desired.