I’ve been running around doing errands all day … doing the laundry, folding and ironing, filing away bills, paying bills, making medical appointments, changing bed sheets … I was pretty exhausted. I hadn’t been sleeping well either because the baby has started kicking and rolling almost non-stop … especially when I’m still and trying to sleep! Anyway … so the last thing I wanted to do was make dinner too … but this one was really easy to make.
Prep time 5 mins
Cook time 15 mins
250g bean sprouts (mung bean sprouts, not alfalfa sprouts)
200g firm tofu, sliced
1 garlic clove, crushed
2 tbsp canola oil
3 stalks of spring onion, sliced
Heat 1 tbsp of oil in a pan and add the tofu. Once the tofu has browned all over, set aside.
Add another 1 tbsp of oil into the same pan and add the garlic, stirring until fragrant. Then toss in the bean sprouts and stir fry for a few minutes or until cooked.
Add the browned tofu to the pan and cook for a further minute. Season to taste (I also use a teaspoon of Knorr chicken powder but that’s optional).
Remove the pan from the heat and stir in the spring onion slices. Serve immediately.