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Bean Sprouts with Tofu Puff http://rasamalaysia.com/bean-sprouts-recipe/
January 02nd, 2010 39 Comments

Bean Sprouts with Tofu Puff

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Bean Sprouts with Tofu Puff Recipe

Ingredients:

8 oz bean sprouts
1 tablespoon oil
1-2 cloves garlic (finely chopped)
6-8 small tofu puffs (cut into halves)
1 stalk scallion (cut into 2-inch lengths)
1 tablespoon soy sauce

Method:

Rinse the bean sprouts under cold running water, drain and set aside. Remove the roots if you desire.

Heat up a wok and add cooking oil. Stir-fry the garlic until aromatic, then add the tofu puffs into the wok for a few quick stirs before adding the bean sprouts into the wok. Add soy sauce, scallions, and do a few more quick stirs. Dish out and serve immediately.

Cook’s Note:

Bean sprouts should be crunchy and just cooked when served. Overcooking will make them wilt and lose the crunchy texture.

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39 comments... read them below or add one

  1. Beauty on a plate! Great post, Bee! :)

  2. DailyChef says:

    I’m a big fan of “tofu puffs,” as you call them. They can be so crispy on the outside, and so flavorful with the right sauces…and of course bean sprouts are an Asian staple. Thanks for sharing another great recipe!

  3. Patrick says:

    Tasty! Can’t wait to try.

  4. hcpen says:

    i love teochew/hokkien style porridge with side dishes!!!:-) Also,Happy 2010:-)

  5. cdncook says:

    you don’t say how much tofu to use. =D

  6. Mit says:

    I hate to be difficult – but your ingredient list doesn’t even list “tofu puffs” … an amount or how to make them.

    Is this just fried tofu? Is it firm or silken tofu that’s fried? Do I do this BEFORE I sautee the garlic?

  7. Cynthia says:

    Happy New Year to you that you know who! :)

  8. Cheryl says:

    This recipe looks divine! But I have one question – where do the tofu puffs come from? They aren’t listed as an ingredient in the recipe, and I can’t find a recipe for them on the site. Is this something you buy pre-made? Help! Thanks!

  9. Peter says:

    Love the recipe and would like to try it with salted fish even more. Do you have any tips
    for novices like me with salted fish? How to prepare, what to buy etc? Happy New
    Year to all….and Happy Eating!

  10. in says:

    I love ‘taugeh’! When we were kids, the only thing I did when helping in the kitchen was cleaning ikan bilis (dried anchovies) and breaking the ‘tails’ off from the bean sprouts. Btw, i see you have left the ‘tails’ intact :)

  11. Leela says:

    Stuff like this is simply the best. It reminds me of sitting at the dinner table with my family growing up. There are so many versions of stir-fried bean sprouts and tofu, but the simple ones are always the best.

    Love the plate, by the way. There’s something nostalgic about it. :)

  12. Emily says:

    I love simple dishes and this is one I’m going to cook soon! I usually cook beansprouts on its own. As usual, great post!

  13. CT says:

    I love this dish!

    Btw, my sister bought me a grill maker. She said it is going to help me to lose weight because I don’t need to cook with a lot of oil and I can grill food with high protein like chicken, fish etc. Can you share some recipes that can cook on a grill maker?

  14. Alta says:

    Looks tasty! I love bean sprouts – to me, they’re a must in certain Asian recipes! Like, could you imagine pho without them? I can’t! It just wouldn’t be the same. This sounds like something I could snack on for a long while.

  15. Syrie says:

    Looks simply, delicious and healthy. Love the texture of stir-fried sprouts.

  16. tigerfish says:

    I have a post lined up regarding Tow Gay! For me, I have to remove the roots, which usually give a raw unpleasant taste and I think that is an acquired taste. Your bean sprouts looks very crunchy indeed.

  17. Looks delicious. Absolutely love the bean sprouts you get in East Asia, they dont grow so well even in India, its totally different.
    Wish you a fabulous 2010 :)

  18. I have actually never tried cooking bean sprouts!! Plus I love tofu puffs as well – sure gonna try cooking them taugeh now.

  19. psychomom says:

    my amah used to stir fry bean sprouts (with roots removed by whatever grandchild could be coerced into doing so hahhaha) with just garlic and at the last moment, add scallions and dash of sesame oil. heaven!!

  20. I love bean sprouts, this simple dish is great. However, like a few others, I prefer to trim the roots for better taste and styling.

  21. Jas says:

    add salted fish and it will be heavenly :)

  22. This is a simple dish and yet looks so good. Awesome.

  23. David says:

    Brilliant I have both in the fridge just waiting to be cooked. Thanks for sharing

  24. Katrina says:

    This looked so yummy, I knew I had to make some. Just finished some for lunch today. Thanks for posting this.

  25. Winnie says:

    Simple dish yet sooooo yummy!!!! Just tried it – thanks for sharing!!!! I added a bit of chilli as well as I like it a bit on the spicier side, think it works too!!!! :)

  26. tinker bell says:

    Hi
    I’m new to this website.
    Find all your recipes extremely right for my style, simply realistic, very traditional, ingredients are simple, cooking style so real, ingredients are not hard to find. In other words, easy to whiff out but idea, combinations and taste are exciting.
    I’m impressed.
    And curious – are you traditional chinese malaysian or singaporean?
    My guess is you are a malaysian cook cos lots of traditional fantastic ideas.
    Thank you for this great website.

    • tinker bell says:

      But of course, rasa malaysia is the contribuition of proud malaysian dishes. Silly of me.
      I’m enjoying all the posts.

  27. Perfect breakfast recipe! Looks very yummy. Thanks!
    Keep posting easy and quick recipes.

  28. Merry says:

    This is a very late comment, but I just want to say thanks for posting this simple yet delicious recipe. I made this for dinner today as a side dish and surprisingly my carnivore husband loved it!

  29. Sophy Nuth says:

    I love this dish. My mom would make it with coagulated pork blood instead of the spongy tofu.

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