Soybean Sprouts and Dried Tofu Stir-fry – a tasty vegan dish with a meaty texture using convenient reconstituted dried tofu. Takes only minutes to prepare.
Today’s recipe, Soybean Sprouts and Dried Tofu Stir-fry is a relatively new addition to our weekly rotation. While I often cook soybean sprouts, dried tofu is an ingredient I recently discovered at my local Asian grocery store. I enjoy tofu and like the convenience of having this ingredient in my pantry.
Tofu is soybean curd made by coagulating hot fresh soy milk. It can be further processed to produce dried tofu and fermented tofu. The byproduct of boiling soy milk is a film or “skin” that forms over the surface. This can be made into dried yellowish sheets often used as a wrapper for vegetables and meats. These skins can also be bunched up to create “sticks” and are normally used in soups.
Tofu is indispensable in Asian cuisine and has become very popular in the West. As it has very little flavor of its own, it is a great addition to soups, casseroles, stir-fries, and even desserts. It absorbs whatever flavor is added to it. Tofu is also a great source of protein and is a staple in vegetarian cuisine.
Though I am familiar with koyadofu which is Japanese freeze dried tofu, this dried tofu is new to me. I have probably eaten it many times in vegetarian dishes but have never used it in my own cooking. They come in three forms, strips, balls, and slices. They are really handy to have in the pantry as it stores well and can be easily reconstituted by soaking in hot water. They have the firmness of fully cooked meat and is especially good in braised dishes.
Note: Soybean sprouts are different from mung bean sprouts. They are sprouted from soybeans which are are bigger and firmer than the more popular mung bean sprouts. For this recipe, you can use mung bean sprouts if preferred. If you are using mung bean sprouts, only add them in the last one minute of stir frying.
- 2 oz (56g) dried tofu or 4 oz (113g) deep fried tofu
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 red chili, seeded and thinly sliced
- 1 green chili, seeded and thinly sliced
- 1½ lb (675g) soybean sprout, trimmed, rinsed, and drained
- 2 tbsp soy sauce
- Salt to taste
- 2 tsp sesame seeds, toasted
- Rehydrate dried tofu in a bowl with 2 cups hot water for 15 - 20 minutes. Drain and slice tofu into ¼ inch strips. If using deep fried tofu, soak in hot water for a few minutes to remove excess oil. Drain and cut into slices about ¼ inch thick.
- In a wok, heat sesame oil. Sauté garlic until fragrant. Add red and green chilies and reconstituted tofu. Stir fry for 1 minute.
- Add soybean sprouts, soy sauce, and salt. Stir-fry for another 3 minutes on high heat.
- Remove, garnish with sesame seeds, and serve immediately.
I hope you will give this tasty Soybean Sprouts and Dried Tofu Stir-fry a try. It is a healthy vegan side dish that takes only minutes to prepare.
Enjoy…..and have a wonderful day! 😎