Adapted from RasaMalaysia website.
Serves 2 | Prep Time: 5 Minutes | Cook Time: 10 Minutes
8 oz (equals to 230 gr) bean sprouts
1 piece firm tofu, cut into rectangle pieces
Oil, for pan-frying
1 tablespoon oil
1-2 cloves garlic, minced
1 tablespoon soy sauce
1 stalk scallion, cut into 2-inch lengths
Rinse the bean sprouts with cold running water, drained and set aside. Remove the roots if you desire.
Heat up a wok and add some cooking oil for pan-frying the tofu. When the oil is fully heated, pan-fry the tofu until they turn light brown on the surface. Transfer them to a dish lined with paper towels.
Leave about 1 tablespoon of oil in the same wok, stir-fry the garlic until aromatic, then add the tofu back into the wok for a few quick stirs before adding the bean sprouts. Add soy sauce, scallions, and do a few more quick stirs. Dish out and serve immediately.
Bean sprouts should be crunchy and just cooked when served. Do not overcook bean sprouts as they lose the crisp and crunchy texture.