Tofu and bean sprouts are two versatile ingredients that generally delight any vegetarian or less-meatatarian meals, a term coined by food writer Mark Bittman. After eating out the night before, I was looking for something lighter in palate yet doesn't fade in terms of flavor. Soy-glazed tofu and stir-fried bean sprouts called to mind. They are quick and easy to make too.
Bean sprouts
Cut up bean sprouts into 1" length, mince up some pork, and chop up some soaked and reconstituted shiitake mushrooms. Then, stir-fry the bean sprouts without oil in a pan (to let excess liquid evaporate) and set aside; add oil, and pour in the minced pork, shiitake mushrooms, and bean sprouts. That's as easy as it sounds!
Tofu
Squeeze off moisture from Tofu (firm tofu) by heating it in the microwave for 1-2 minutes. Cut them up to your desired size. Julienne some green peppers, red peppers and chop up some spring onions. Add oil into pan and pan-fry the tofu until both sides are crisp and brown. Remove from pan. Add shredded peppers and spring onions. Stir-fry until aromatic. Add back tofu and pour soy sauce from the edge. Cover and let steam. Thicken the sauce by using a mixture of cornstarch and water (about 1 tbsp).
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