String Beans Stir-Fried with Tofu

This Thai-style stir fry brings together crispy deep-fried tofu, crunchy bean sprouts, tomato wedges, and red chilies in a fast, hot wok with oyster sauce tying it all together. It’s a vegetarian main that comes together in under 10 minutes of actual cooking.

The deep-fried tofu is key to the texture here. Pre-frying gives it a golden crust that holds up in the wok instead of crumbling into the vegetables. You can find pre-fried tofu at Asian grocery stores, or fry firm tofu cubes yourself until golden on all sides.

Browning the garlic first infuses the oil with flavor, and everything else cooks in that aromatic base. Two minutes of high-heat stir frying is all it takes once everything hits the wok.

Kitchen Tips

• Use the hottest heat you can. A screaming hot wok sears the bean sprouts and keeps them crisp. Low heat steams them into a soggy pile.
• Brown the garlic but don’t burn it. There’s a narrow window between golden and black. Pull the garlic off the bottom of the wok by adding the vegetables as soon as it colors.
• Vegetarian oyster sauce (made from mushrooms) keeps this fully plant-based while adding that savory, umami depth.
• Garnish with fresh cilantro at the table. The heat wilts it instantly, so add it after plating.

Variations

• With shrimp: Add peeled shrimp along with the garlic for a seafood version. They cook in about two minutes.
• Basil chili stir fry: Swap cilantro for Thai basil and add an extra chili for a spicier, more aromatic finish.