Stir-Fried Tofu & Bean Sprouts

When you need dinner on the table fast and want it to taste like a Bangkok street stall, this is the stir-fry to make. Pressed tofu, crisp bean sprouts, and a sharp oyster-fish sauce reduction come together in under ten minutes once everything’s prepped.

Pressing the tofu is mandatory. Thirty minutes between paper towels with a weight on top removes enough water that the cubes can sear and absorb sauce instead of steaming and falling apart. Skip this and the dish goes mushy.

The sauce is calibrated for balance. Oyster sauce brings sweetness and depth, fish sauce brings funky umami, and water thins them just enough to coat without drowning the vegetables. Don’t omit the fish sauce; the dish is one-note without it.

Serrano chiles add fresh, vegetal heat that’s distinct from dried red chiles. Slice lengthwise into strips so the seeds release and the chile bleeds heat into the oil. For less heat, scrape out the seeds first.

Wok cooking demands high heat and constant motion. Have everything chopped, measured, and within arm’s reach before the oil hits the wok. Once you start cooking, you don’t have time to wash garlic.

Serve over jasmine rice with a side of lime wedges and sliced cucumber.

Chef Tips

• Use a carbon steel wok if you have one. Cast iron or a wide skillet works as a substitute.
• Soak bean sprouts in cold water 15 minutes before cooking. They become crisp and snappy.
• Slice scallions on a sharp diagonal for the prettiest presentation.
• Add the bean sprouts last and cook only briefly. Overcooked, they go limp.

Variations

• Add sliced shiitake mushrooms or napa cabbage for extra vegetables.
• Substitute Thai basil leaves at the end for an aromatic version.
• Use vegetarian oyster sauce and soy sauce in place of fish sauce for a fully vegan dish.