Sautéed Tofu and Bean Sprouts
Ingredients:
- 5 pieces of firm tofu
- 5 ounces of bean sprouts
- 5 red shallots
- 3 cloves of garlic
- 5 small red chili peppers (adjust to desired spice level)
- 1/2 teaspoon Royco seasoning
- Salt to taste
- 1/2 packet of Saori oyster sauce
- Water as needed
- 1 candlenut
Instructions:
-
Prepare the Tofu: Cut the tofu into bite-sized cubes and fry until golden brown. Set aside to drain on paper towels.
-
Prep the Aromatics: Thinly slice the red shallots, finely chop the garlic, and slice the red chili peppers.
-
Grind the Candlenut: Using a mortar and pestle or a grinder, process the candlenut until it becomes a fine paste.
-
Sauté the Aromatics: Heat some oil in a pan over medium heat. Add the sliced shallots and chopped garlic. Sauté until fragrant and golden.
-
Add Chili and Candlenut: Incorporate the sliced chili peppers and ground candlenut into the pan, cooking until the chili releases its aroma.
-
Combine Ingredients: Add the fried tofu cubes and bean sprouts to the pan. Season with salt, Royco seasoning, and Saori oyster sauce.
-
Adjust Consistency: Pour in a small amount of water, just enough to help the ingredients meld together. Stir to combine well.
-
Taste and Adjust: Check the seasoning and adjust to taste. Ensure the bean sprouts remain crisp and do not overcook.
-
Finish and Serve: Once the dish is well-seasoned and the bean sprouts are cooked to your liking, remove from heat. Serve hot.
Enjoy this delightful Sautéed Tofu and Bean Sprouts, perfect as a side dish or a light main course. 😊