Soybean sprouts and dried tofu stir-fry is a delicious vegan dish with a meaty texture that uses convenient reconstituted dried tofu. It is also a delicious Chinese vegan dish and super easy to make. Normally, I eat a lot of green vegetables every day, I think bean sprouts and tofu both are excellent alternative ingredients when you get bored of green vegetables or meat. This stir-fry dish is colorful and packed full of nutrients. Let’s get started.
What is dried tofu（豆干）?
Tofu made this way is my personal favorite. It’s stained a deep purple/brown with seasoning (usually Chinese five-spice powder), baked, and compacted into tight cubes. This method closes the circle of tofu preparation since dry tofu, like soft silken, does not require much cooking.
You will find this special ingredient in lots of authentic Chinese home cooking. The chewy texture of dry tofu works well with anything soft, although it can be flappy/rubbery on its own. You can chop it up, toss it into noodles or any stir fry dishes, and eat it up.
How do you wash the soybean sprouts properly?
Washing your soybean sprouts is important to remove any dirt, bacteria, or other contaminants that may be present. However, many people are unsure how to wash soybean sprouts properly. There are a few different ways that you can wash your soybean sprouts, but the most effective method is to rinse them thoroughly under cold running water. You can also soak the sprouts in a bowl of clean water for a few minutes before rinsing. Then gently swish the sprouts in the water for a few seconds, drain the water, and repeat the process. Once the sprouts have been rinsed twice, they can be drained and stored in an airtight container in the refrigerator. If you are using a colander to wash your sprouts, be sure to shake off any excess water before cooking or eating them.
Sprouts are highly perishable, so washing them soon after purchase is important. Washing your soybean sprouts correctly will help to ensure that they are safe to eat and free of any harmful contaminants. By following these simple steps, you can ensure that your soybean sprouts stay fresh and crisp.
How do you make it?
To make this stir-fry dish, you’ll need fresh bean sprouts, dried tofu, red pepper, soy sauce, green onions, salt, and black pepper. Combine the bean sprouts and dried tofu slices and then sauté them for a few minutes until the bean sprouts wilt a little. Season with a pinch of soy sauce. Using a wok(or any nonstick frying pan) over high heat also gives the roasted sprouts a smoky flavor that makes the vegetables delicious.
The dish just needs to be stir-fried quickly and cooked in a short time, remove them from the heat immediately after it’s done. If not, they will continue to cook with residual heat. This dish should be ready in just 10 minutes.
For something like a soybean stir-fry that uses only soft vegetables, it’s best to use dried tofu (like the ones I’ve listed above) to get the perfect balance of "chewy meatiness" and crunchy softness. I strongly advise that you do not use silky tofu in case it gets broken very easily in the cooking process.
Soybean sprouts and dried tofu stir-fry is a meat-free dish you’ll enjoy serving the whole family. Leave a comment below and tell me how you like it. 😊
Soybean sprouts and dried tofu stir-fry
- Wash the soybean sprouts and shake off any excess water before cooking.
- Heat the cooking oil in the nonstick frying pan on medium-high heat. Once the oil is heated, stir in the green onion until it is fragrant, about 20-30 seconds.
- Add the soybean sprouts into the pan and stir fry until the spouts are soft. Make sure you don't spill hot oil.
- Add tofu slices in and continue sear for about 1-2 minutes.
- Add rice wine, light soy sauce, chicken broth, and sesame oil in, and stir frequently.
- Stir in the red pepper slices and green onions once the sauce has thickened.
- Sprinkle salt and black pepper to taste. Transfer to a plate.
- Serve with steamed white rice and enjoy!