I like tofu, but it isn't something that I very prepare often.
Tastespotting posted a picture of a Stir fried tofu that caught my eye.
I debated serving it as a stand a lone main course, but decided I needed a second dish.
I went looking for something else and found a simple recipe for
Bean Sprouts with chives and prawns.
Any excuse to have Spot Prawns again.
The first recipe - Tofu Stir Fry - comes from a Blogger out of Toronto.
The recipe I'm posting shows the adjustments I made to suit my tastes, but you can find the original recipe on
The second recipe - Bean Sprouts with Chives and Prawns comes via My Household Capers, a blog out of Australia.
Stir fried Tofu
Adapted from Torview (http://torviewtoronto.blogspot.com/)
4 tablespoons peanut oil
1 container of tofu medium firm, drained
4 or 5 green onions
2 garlic cloves
Black pepper, fresh, coarsely ground
1 tablespoon oyster sauce
2 tablespoons chicken broth
Salt or soy sauce
Cut tofu into 1 inch cubes. Heat oil in wok. Dust tofu cubes with cornstarch and fry until
golden brown. (Fry in batches).
Remove tofu from pan. Add garlic, cook for 30 seconds. Add green onions, oyster sauce and chicken broth. Add the tofu back into wok, toss to coat with sauce. Add black pepper and season with salt or soy sauce..
Bean Sprouts with Chives and Prawns
3 tablespoons peanut oil
1 pound bean sprouts
2 cloves of garlic minced
1/2 inch piece of ginger sliced thin and julienne
1 medium size white onion, sliced
1 hot red chili pepper thinly sliced
Light soy sauce (optional)
Heat peanut oil. Saute onions. Cook for a minute or two. Add garlic, ginger and prawns. Cook until Prawns are almost cooked. Add sliced chilies. Add the bean sprouts to the pan and toss well to heat through. Add the chives, soy sauce and sesame oil. Do not over cook. Bean Sprouts should stay crisp.