Tofu, Bean Sprouts & Bell Pepper Stir-Fry
Sprouted some bean sprouts last week, meanwhile I had some colorful bell peppers needed to be used up, then this was the quick-easy stir-fry I put together.
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
peanut oil
or other vegetabe |
|
| 1 | pound |
tofu
firm, pat dry and cut into 1/2-inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and finely chopped |
*
|
| 2 |
scallions, spring or green onions
|
*
|
|
| 1 |
sweet red bell peppers
or any other color, or a mixture, slice into strips |
*
|
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | tablespoon |
vegetarian oyster sauce
or to taste, or oyster sauce |
*
|
| 1 ½ | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
black bean sauce
prefer black bean garlic sauce, optional |
* |
| 1 | teaspoon |
sesame oil
|
|
| 2 | tablespoons |
cilantro
fresh, for serving |
|
| 1 | teaspoon |
rice vinegar
fresh, for serving |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
peanut oil
or other vegetabe |
|
| 453.6 | g |
tofu
firm, pat dry and cut into 1/2-inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
peeled and finely chopped |
*
|
| 2 | each |
scallions, spring or green onions
|
*
|
| 1 | each |
sweet red bell peppers
or any other color, or a mixture, slice into strips |
*
|
| 237 | ml |
mung bean sprouts
|
|
| 15 | ml |
vegetarian oyster sauce
or to taste, or oyster sauce |
*
|
| 23 | ml |
soy sauce, tamari
or to taste |
|
| 5 | ml |
black bean sauce
prefer black bean garlic sauce, optional |
* |
| 5 | ml |
sesame oil
|
|
| 3E+1 | ml |
cilantro
fresh, for serving |
|
| 5 | ml |
rice vinegar
fresh, for serving |
|
Directions
Heat 1 tablespoon of oil in a large nonstick skillet or a wok over medium-high heat until hot.
Add the tofu cubes, and cook until all the sides are golden and brown, stirring occasionally, about 5 minutes.
Transfer the tofu cubes onto a plate. Set aside.
Heat the remaining oil in the skillet or wok over medium high heat.
Add the garlic, ginger and scallions, stirring constantly, and cook until very fragrant, about 40 seconds.
Add the sweet bell pepper strips, and cook for 2 to 3 minutes, until the peppers start to become soft but still crisp.
Stir in the mung bean sprouts, and reserved tofu cubes, and cook about 2 minutes until heated through.
Add the oyster sauce, soy sauce, black bean sauce, sesame oil and rice vinegar, and stir until mix well.
Cook for another 2 minutes or so, you may adjust the seasonings if desired. Remove from the heat.
Place over a bed of rice and sprinkle the cilantro on top.
Serve warm.
