Are you looking for a delicious, healthy, and incredibly quick dinner recipe? Look no further! This bean sprout and tofu stir-fry is packed with flavor, nutrients, and is ready in under 30 minutes. It's a perfect example of how easy and satisfying homemade cooking can be, ideal for busy weeknights or a light and healthy lunch. This recipe is a fantastic addition to your collection of easy recipes and healthy meals. It's one of those best recipes that's both simple and impressive.
Ingredients:
- 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/2 cup snow peas (optional)
- 1/4 cup chopped green onions
- 2 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
Instructions:
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Prepare the Tofu: Press the tofu to remove excess water. This is crucial for achieving a crispy texture. You can do this by wrapping the tofu in paper towels and placing a heavy object on top for at least 15 minutes. Once pressed, cut the tofu into bite-sized cubes and toss with 1 tbsp cornstarch and 1 tbsp soy sauce. This helps the tofu brown nicely and adds flavor.
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Stir-Fry the Vegetables: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the sliced bell pepper and stir-fry for 2-3 minutes until slightly softened. If using snow peas, add them now and stir-fry for another minute.
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Cook the Tofu: Add the prepared tofu cubes to the wok and stir-fry for 5-7 minutes, until golden brown and crispy on all sides. Be careful not to overcrowd the pan; work in batches if necessary.
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Add the Bean Sprouts: Add the bean sprouts to the wok and stir-fry for 1-2 minutes, until just wilted. Be careful not to overcook the bean sprouts as they can become mushy.
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Make the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
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Combine and Serve: Pour the sauce over the tofu and vegetables and stir to combine. Stir-fry for another minute to allow the sauce to thicken slightly. Garnish with chopped green onions and serve immediately over rice or quinoa for a complete and satisfying meal.
Cooking Tips:
- For extra crispy tofu, you can pan-fry or bake the tofu before adding it to the stir-fry.
- Don't overcook the bean sprouts; they should be slightly crisp-tender.
- Feel free to add other vegetables you enjoy, such as broccoli, carrots, or mushrooms.
- If you prefer a sweeter sauce, add a teaspoon or two of honey or maple syrup.
Variations:
- Spicy: Increase the amount of red pepper flakes or add a dash of sriracha for extra heat.
- Peanut Sauce: Substitute the soy sauce-based sauce with a peanut sauce made from peanut butter, soy sauce, rice vinegar, and a touch of honey.
- Vegetarian: This recipe is already vegetarian; however, you could add other vegetarian protein sources like chickpeas or edamame.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: 20-25g
- Carbohydrates: 25-30g
- Fat: 10-15g
This bean sprout and tofu stir-fry is a simple, healthy, and delicious meal that's perfect for any night of the week. Enjoy!