Bean sprouts or taugeh (豆芽) with bean curd

Mung bean sprouts are crunchy and delicious when lightly stir fried. You can just flavour it with garlic and soy sauce or add other ingredients such as salted fish, chicken strips, tofu or any other choices that you like. Today I am frying the bean sprouts with bean curd (taukwa).

The 2 main types of bean sprouts are produced from the seeds of mung beans and soybeans. Mung bean sprouts have smaller stems and a small soft bean with a greenish tint. Soybean sprouts have longer stems and a larger, firm bean with a yellowish tint. It is a healthy food that is loaded with vitamins A, B, C, D, E and K, minerals such as iron, potassium, calcium, phosphorous, magnesium and zinc, and it is absolutely cholesterol free. It is best to use sprouts on day of purchase or the following day. Do not use sprouts that are slimy or have changed colour. According to TCM, mung sprouts is good for treating diarrhoea and painful swelling because of its heat and toxin clearing properties. 

Ingredients

2 pieces of bean curd

200 gm bean sprouts

I like to remove the tails because it looks better when cooked. Soak the sprouts for 5 minutes then rinse thoroughly.

Cut the bean curd (taukwa) into fairly thick strips

Heat up some oil and fry the bean curd until slightly golden brown in colour.

Remove the bean curd and set aside.

Leave sufficient oil in the wok to fry the bean sprouts. Put in 1 tbsp chopped garlic and fry until it starts to brown. Add the bean sprouts and stir-fry for about 2-3 minutes. 

Add the bean curd and mix thoroughly. Season with 1 tsp light soy sauce, salt and pepper to taste

Do not overcook the bean sprouts as they will release a lot of moisture and lose the crisp and crunchy texture.

Take out the children’s portion. Add some cut red chillies onto the remaining sprouts. This is for the adults.

You can serve the children's portion in a separate dish or next to the adult portion in one dish