Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010.
Following my Teochew porridge post on preserved turnip eggs (菜圃蛋), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu) but I actually prefer my bean sprouts stir-fried with tofu puff. I just love the idea of tofu puff because of its spongy texture, and that it tends to soak up the flavor of the other ingredients.
Bean sprout, or properly known as mung bean sprout, is a healthy food that is loaded with vitamins, minerals, and it’s absolutely cholesterol free. It’s used extensively in Asian food—in noodles, stir-fries, and vegetarian dishes. However, as good as it sounds, bean sprouts are not common outside of Asia. The crunchy and refreshing good taste are pleasing and it’s a taste that is easy to acquire.
This bean sprouts recipe is good with either porridge or steamed rice. It’s super easy to prepare and you can make it with salted fish, too, if you like. Otherwise, substitute tofu puff with bean curd (tofu) for a more substantial meal.
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
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.
Bean sprouts should be crunchy and just cooked when served. Overcooking will make them wilt and lose the crunchy texture.
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