Tofu, Bean Sprouts and Bell Pepper Stir-Fry Recipe

Name: Tofu, Bean Sprouts and Bell Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons peanut oil or other vegetabe; 1 pound tofu firm, pat dry and cut into 1/2-inch cubes; 2 cloves garlic minced; 1/2 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; 1 cup mung bean sprouts; 1 tablespoon vegetarian oyster sauce or to taste, or oyster sauce; 1 1/2 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

Servings: persons

1 1/2 tablespoons peanut oil or other vegetabe
1 pound tofu firm, pat dry and cut into 1/2-inch cubes
2 cloves garlic minced
1/2 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
1 cup mung bean sprouts
1 tablespoon vegetarian oyster sauce or to taste, or oyster sauce
1 1/2 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

1
Heat a 1 tablespoon of oil in a large nonstick skillet or a wok over medium-high heat until hot.
2
Add the tofu cubes, and cook until all the sides are golden and brown, stirring occasionally, about 5 minutes.
3
Transfer the tofu cubes onto a plate.
4
Set aside.
5
Heat the remaining oil in the skillet or wok over medium high heat.
6
Add the garlic, ginger and scallions, stirring constantly, and cook until very fragrant, about 40 seconds.
7
Add the sweet bell pepper strips, and cook for 2 to 3 minutes, until the peppers start to become soft but still crispy.
8
Stir in the mung bean sprouts, and cook about 2 minutes until heated through.
9
Add the oyster sauce, soy sauce, black bean sauce, sesame oil and rice vinegar, and stir until mix well.
10
Cook for another 2 minutes or so, you may adjust the seasonings if desired.
11
Remove from the heat.
12
Place over a bed of rice and sprinkle the cilantro on top.
13
Serve warm.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 tablespoons peanut oil or other vegetabe, 1 pound tofu firm, pat dry and cut into 1/2-inch cubes, 2 cloves garlic minced, 1/2 inch ginger peeled and finely chopped, and more.

Yes, Tofu, Bean Sprouts and Bell Pepper Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu, Bean Sprouts and Bell Pepper Stir-Fry

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