Spicy Tofu and Bean Sprout Stir-Fry

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

1. Prepare the Tofu: Cut the tofu into bite-sized cubes and fry until golden brown. Set aside to drain on paper towels.

2. Prep the Aromatics: Thinly slice the red shallots, finely chop the garlic, and slice the red chili peppers.

3. Grind the Candlenut: Using a mortar and pestle or a grinder, process the candlenut until it becomes a fine paste.

4. Sauté the Aromatics: Heat some oil in a pan over medium heat. Add the sliced shallots and chopped garlic. Sauté until fragrant and golden.

5. Add Chili and Candlenut: Incorporate the sliced chili peppers and ground candlenut into the pan, cooking until the chili releases its aroma.

6. Combine Ingredients: Add the fried tofu cubes and bean sprouts to the pan. Season with salt, Royco seasoning, and Saori oyster sauce.

7. Adjust Consistency: Pour in a small amount of water, just enough to help the ingredients meld together. Stir to combine well.

8. Taste and Adjust: Check the seasoning and adjust to taste. Ensure the bean sprouts remain crisp and do not overcook.

9. 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. 😊