Makes 4 servings
Ingredients:
- 10 oz firm tofu, drained and pressed
- 2 tbsp light soy sauce
- 2 tbsp cooking oil
- 8 oz fresh bean sprouts, rinsed & soaked in cold water
- 1 small knob of ginger, minced
- 2 large garlic cloves, minced
- 1 fresh red chili, de-seed & sliced
- 1 large shallot, sliced
- 1/2 cup of spring onions, sliced
- 1/4 tsp turmeric powder
- 2 tbsp light soy sauce
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Directions:
- Drain and press tofu to remove access moisture. This process might require a few hours ahead of prep.
- Once tofu is pressed, slice and marinate with 2 tbsp of light soy sauce. Refrigerate to marinate for a minimum of 30 minutes.
- Heat a large non-stick skillet on medium-high. Once hot, swirl in 2 tbsp of cooking oil. Pan-fry the marinated tofu until golden brown. Drain on paper towels. Set aside.
- In the same skillet, toss in minced ginger, garlic, red chili and sliced shallots. Fry for a minute before adding turmeric powder.
- Thrown in bean sprouts and stir fry on high for a minute before adding sliced spring onions, tofu, 2 tbsp light soy sauce, black pepper and lemon juice.
- Adjust seasonings if necessary and remove to serve immediately.
Have a great weekend, friends. I’m off to the meagre farmers market. Yes, it’s a meagre one. Sigh.
What is your favorite recipe with odd pairings of ingredients?