Original: English

Thick Fried Tofu and Bean Sprout Stir-Fry

A savory and spicy sauce that pairs perfectly with rice, made with low-carb, high-protein thick fried tofu and inexpensive bean sprouts. The tofu soaks up the rich flavor, creating a delightful texture contrast with the crisp bean sprouts. Learn the secrets to authentic Chinese sauces and how to make lump-free thickened sauces.

📖Cooking Basics

dry（tantanmen）

Steps

Place 1 pack of bean sprouts in a bowl or salad spinner and rinse a few times.
🕒 00:21
Add enough water to cover the bean sprouts and soak for about 5 minutes. **(This is the secret!)** This removes any odor from the bean sprouts and makes them crispier by hydrating them.
🕒 00:51
After 5 minutes, drain the bean sprouts in a colander and thoroughly dry them with a salad spinner or other method. **(This is the secret!)** Leaving moisture will make the sauce watery, so it's crucial to drain them well.
🕒 03:02
In a bowl, combine 1/2 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Sweet Bean Sauce, 1 tsp Chicken Bouillon Granules, 1 tsp Sugar, 3 tbsp Cooking Sake (Rice Wine), and 200ml Water. Mix well.
🕒 01:04
Add sliced dried chili peppers to your liking and mix again. The sauce is now ready.
🕒 01:42
In a separate bowl, mix 1 tbsp Potato Starch with 2 tbsp Water to create a slurry. **(This is the secret!)** When thickening with a small amount of liquid, a 1:2 ratio of potato starch to water helps prevent lumps.
🕒 02:29
Grate 10g Ginger and set aside in a bowl separate from the sauce. **(This is the secret!)** Adding ginger at the end enhances its aroma.
🕒 02:47
Slice 2 packs of thick fried tofu (300g) into thin pieces, about 5mm to 1cm thick.
🕒 03:31
Rotate the thinly sliced tofu pieces horizontally and cut them in half vertically, then into bite-sized pieces. **(This is the secret!)** Slicing them thinly allows the sauce to penetrate easily, and cutting them into bite-sized pieces makes them easy to eat with the bean sprouts.
🕒 04:10
Lightly oil a frying pan and arrange the sliced tofu pieces without overlapping.
🕒 03:18
Heat the frying pan over medium-low heat, and sprinkle a pinch of salt on the tofu pieces to season them.
🕒 04:51
Once the tofu has a nice golden-brown color on one side, flip it over. **(This is the secret!)** Browning the tofu enhances its flavor and makes it easier for the sauce to soak in by removing excess moisture.
🕒 05:02
Pour in the well-mixed sauce and bring to a boil.
🕒 05:26
Once it comes to a rolling boil in the center, reduce the heat to low and let it simmer for 5 minutes to allow the tofu to absorb the sauce. **(This is the secret!)** The goal is to infuse the flavor into the tofu, not to reduce the sauce, so simmer gently over low heat.
🕒 05:31
After 5 minutes, turn off the heat.
🕒 05:49
Re-mix the potato starch slurry thoroughly and add it in small portions several times while stirring to thicken the sauce. **(This is the secret!)** To prevent lumps, turn off the heat, add in stages, and stir continuously.
🕒 05:57
Reheat gently to stabilize the thickened sauce.
🕒 06:23
Add the grated ginger and a generous amount of freshly ground black pepper, if desired.
🕒 06:27
Add the drained bean sprouts and heat the frying pan over medium-low heat.
🕒 06:36
Continue to cook for about 1 minute, cooking the bean sprouts and stabilizing the thickened sauce. **(This is the secret!)** The thickened sauce can easily burn, so always stir while cooking. Bean sprouts must be cooked to avoid potential food poisoning as they can cause illness if eaten raw.
🕒 06:44
Turn off the heat and drizzle with sesame oil for a final touch.
🕒 07:17
Plate and serve. Enjoy!
🕒 07:23