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You are here: Home / All Recipes / Stir Fried Tofu, Mushrooms, Bean Sprouts and Spinach

Stir Fried Tofu, Mushrooms, Bean Sprouts and Spinach

I like vegetables but I’m not really a raw vegetable salad person. And I like more than greens in my vegetable dishes. I like colors and textures and an interplay of shapes and sizes. This stir fried tofu, mushrooms, bean sprouts and spinach satisfies all those requirements. 

Stir Fried Tofu, Mushrooms, Bean Sprouts and Spinach

I used sliced white button mushrooms but, if you have some, shiitake would be an even better choice. If using dried mushrooms, rehydrate in hot water before adding to the pan.

Stir Fried Tofu, Mushrooms, Bean Sprouts and Spinach

Recipe by Connie Veneracion
Spinach and mung been sprouts take very little time to cook. Take care not to overcook them so that they don't turn mushy.
To make sure that the vegetables do not turn soggy in the residual heat, use tongs to transfer the stir fried dish to individual plates or bowls, leaving the vegetable liquids behind. Do not throw away the very flavorful liquid though. Strain, cool and set aside. You can reduce it and serve as dipping sauce.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Main Course
Cuisine Asian
Servings 4 people
Stir Fried Tofu, Mushrooms, Bean Sprouts and Spinach in Black Bowl
Print Recipe

Ingredients
  

  • 300 grams firm tofu
  • 2 to 3 cups cooking oil
  • 1 one-inch knob ginger julienned
  • 4 cloves garlic peeled and minced
  • 1 onion peeled and sliced
  • 150 grams mushrooms sliced
  • 200 grams spinach rinsed, drained and roughly chopped
  • 200 grams mung bean sprouts rinsed and drained
  • salt
  • pepper
  • 3 tablespoons oyster sauce
  • sesame seed oil

Instructions
 

  • Lightly press the tofu between stacks of paper towels to remove excess water before cutting into half-inch cubes.
  • Heat the cooking oil. When smoking, add the tofu cubes and fry until golden.
  • Scoop out the tofu and drain on paper towels. Pour off the cooking oil until only about two tablespoonfuls remain.
  • Reheat the oil. Add the ginger, garlic and onion and cook until fragrant, about 30 seconds.
  • Add the mushrooms. Stir fry for thirty seconds.
    Stir frying sliced mushrooms in wok
  • Add the spinach and stir fry for half a minute.
    Stir frying spinach
  • And the mung bean sprouts. Stir fry just until the vegetables lose volume, about one minute.
    Stir frying mung bean sprouts in wok
  • Pour in the oyster sauce and toss to blend.
    Adding oyster sauce to stir fried vegetables and tofu in wok
  • Add the fried tofu.
    Stir Fried Tofu, Mushrooms, Bean Sprouts and Spinach in Wok
  • Sprinkle in a little salt and pepper.
  • Stir fry for another thrrty seconds or just until the tofu cubes are heated through and the seasonings are well-distributed.
  • Turn off the heat, taste and add more salt and pepper, if needed.
  • Drizzle with a little sesame seed oil, toss and serve at once.

Notes

 
Updated from a recipe originally published in May 31, 2010
Keyword Meatless, Mushrooms, Tofu
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Published: March 22, 2021 • Last modified: July 16, 2021 ♥ All Recipes, Fusion, Main Courses, Mushrooms, Stir Fry, Tofu, Vegetables
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