Tofu And Bean Sprouts Recipes

TOFU AND BEAN SPROUTS

Tofu and Bean Sprouts image

I first had a taste of this dish when my husband's aunt shared this with us. I thought it was quite okay though I am not sure if it was Vietnamese or Filipino recipe. My husband didn't like it. I appreciate it, anyway. But, I guess, a dish is a dish as long as we enjoy it.

Provided by thesecretchef

Categories Soy/Tofu

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

4 garlic cloves
1/4 cup chopped white onion
1/2 cup pork (chunked)
1/2 cup shrimp (peeled, deveined and sliced)
4 -5 cups fresh bean sprouts
1/2 cup fried tofu
1/2 cup shredded cilantro
1 cup shrimp juice
corn oil
2 -3 tablespoons fish sauce

Steps:

Saute garlic and onion in oil.
Add pork and cook until brown.
Add the shrimps until orange.
Add the bean sprouts. Mix well.
Add the tofu and the shrimp juice. Boil for 5 minutes Adjust the taste to your liking with the fish sauce.
Toss in the cilantro and simmer for 1 minute.
Done!

Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 702.8, Carbohydrate 8.6, Fiber 2.1, Sugar 5.1, Protein 3.9

PORK TOFU WITH WATERCRESS AND BEAN SPROUTS

Pork Tofu with Watercress and Bean Sprouts image

Tofu and watercress are a great, flavorful combination, and a wholesome one, too! My teenage boys who don't like greens actually love this dish. Red chile garlic paste can be substituted for the ground black pepper.

Provided by Keani

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

1 (2 pound) boneless pork loin, cut into 1/2 inch strips
1 cup soy sauce
¾ cup water
1 teaspoon minced fresh ginger root
1 tablespoon coarsely ground black pepper
2 bunches watercress - rinsed, dried, cut into 1/2 inch lengths, thick stems discarded
8 ounces bean sprouts
1 (16 ounce) package firm tofu, drained and cubed

Steps:

Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 6.5 g, Cholesterol 55.2 mg, Fat 12.7 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 4 g, Sodium 1875.9 mg, Sugar 2.1 g

EXTRA-FIRM TOFU WITH SNOW PEAS AND BEAN SPROUTS

Extra-Firm Tofu with Snow Peas and Bean Sprouts image

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

3 tablespoons Asian sesame oil
12 ounces extra-firm tofu, cut into 1/4-inch slices and pressed for 30 minutes to 1 hour
3 cloves garlic, minced
1 fresh Thai chile
2 1/2 cups (8 ounces) bean sprouts
8 ounces snow-pea pods, trimmed, strings removed, and sliced into thirds on long diagonal
Salt and freshly ground pepper
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds

Steps:

Heat oil in a large saute pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.

MARINATED TOFU WITH PEANUTS AND CHARRED BEAN SPROUTS

Marinated Tofu with Peanuts and Charred Bean Sprouts image

"At home I cook quick, healthy, and vegetarian," the chef says. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.

Provided by Peter Serpico

Time 50m

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 14-ounce packages firm tofu, drained, sliced 1/2" thick
1 jalapeño, with seeds, thinly sliced
1/2 cup reduced-sodium soy sauce
2 tablespoons light brown sugar
2 teaspoons grated peeled ginger
2 teaspoons vegetable oil
2 cups bean sprouts, divided
Kosher salt
Steamed white rice (for serving)
6 scallions, thinly sliced on a diagonal
1/2 cup chopped salted, roasted peanuts
1/4 cup fresh mint leaves
Lime wedges (for serving)

Steps:

Place tofu on a baking sheet lined with several layers of paper towels; place several layers of paper towels on top and press gently to squeeze out liquid. Cut tofu into 3/4"-wide pieces and place in a baking dish.
Whisk jalapeño, soy sauce, brown sugar, and ginger in a small bowl, pour over tofu, and toss to coat. Let sit at least 30 minutes.
Just before serving, heat oil in a medium skillet over medium-high heat. Add 1 cup bean sprouts and cook, undisturbed, until charred, about 3 minutes; season with salt.
Spoon tofu over rice and top with charred and raw bean sprouts, scallions, peanuts, and mint. Serve with lime wedges.

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