Description
Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this quick stir fry only takes 20 minutes to make from start to finish.
Ingredients
Scale
- 6 ounces smoked tofu, pressed tofu, or tofu cutlets
- 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
- 5 garlic cloves, finely sliced
- 5 ounces bean sprouts, rinsed and drained and lightly patted dry
- 2 ounces garlic chives, chopped into 3-inch long stalks
- 1 teaspoon sesame oil
Stir fry sauce:
- 1 tablespoon oyster sauce (vegan: use 1 tablespoon hoisin sauce)
- 1 1/2 teaspoon soy sauce
- 1 teaspoon mirin
Instructions
- Slice the tofu into 1-inch thick pieces.Â
- Mix all of the ingredients for the stir fry sauce in a bowl and set aside.
- Place a wok or deep skillet over high heat and wait for about 2 minutes for the wok to get very hot.
- When the wok is very hot, add the oil and swirl it to coat the base.
- Add the garlic and stir fry for 30 seconds.
- Add the tofu and cook for 2 minutes.
- Add the bean sprouts and garlic chives and stir fry for 1 minute, tossing them up in the air if possible.
- Add the stir fry sauce and quickly toss the ingredients to coat them evenly.
- Turn the heat off and drizzle the sesame oil on top.
- Transfer to a plate and serve immediately.
Notes
Leftover: Store the leftovers in an airtight storage container, and refrigerate for up to 2 days.
Freezing: Unfortunately, this stir fry cannot be frozen due to the delicate texture of the bean sprouts.
Nutrition
- Serving Size: 2
- Calories: 210
- Sugar: 5.1g
- Sodium: 378.3mg
- Fat: 13.9g
- Saturated Fat: 6.5g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 11.3g
- Fiber: 3.2g
- Protein: 12.3g
- Cholesterol: 0mg
