Tofu stir fry is perfect for those busy days such as today. 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 tofu stir fry with bean sprouts was really easy to make.
Serves 2 (approx. 238 calories per serve)
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
Note: I use a large non-stick pan such as this one, which comes with a lid.
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.
More Tofu Recipes
- Hot and Sour Soup
- Pumpkin, Tofu and Green Beans Red Curry
- Easy Crispy Tofu Steaks with Soy Sauce Drizzle
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