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Bean Sprouts with Tofu

Bean Sprouts with Tofu - easy and healthy bean sprouts with tofu. Refreshing, delicious and a dish that goes well with almost anything |


Bean Sprouts with Tofu Recipe

Serves 2 | Prep Time: 5 Minutes | Cook Time: 10 Minutes


8 oz bean sprouts
1 piece firm tofu, cut into rectangle pieces
Oil, for pan-frying
1 tablespoon oil
1-2 cloves garlic, minced
1 tablespoon soy sauce
1 stalk scallion, cut into 2-inch lengths


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

Heat up a wok and add some cooking oil for pan-frying the tofu. When the oil is fully heated, pan-fry the tofu until they turn light brown on the surface. Transfer them to a dish lined with paper towels.

Leave about 1 tablespoon of oil in the same wok, stir-fry the garlic until aromatic, then add the tofu back into the wok for a few quick stirs before adding the bean sprouts. 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. Do not overcook bean sprouts as they lose the crisp and crunchy texture.

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39 COMMENTS... read them below or add one

  1. DailyChef

    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!

  2. 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?

  3. Cheryl

    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!

  4. Peter

    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!

  5. in

    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 :)

  6. 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. :)

  7. Emily

    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!

  8. CT

    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?

  9. 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.

  10. 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.

  11. psychomom

    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!!

  12. Winnie

    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!!!! :)

  13. tinker bell

    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

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

  14. Merry

    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!

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