Bean Sprouts with Rice
This dish has an Asian flavor with rich undertones and a slight hot bite.
Ingredients
- ¼ lbs Firm pressed tofu ¼ to ⅜ inch cubed - see note
- Bragg Liquid Aminos or salt To taste - see note
- 1 Clove Garlic Minced
- 1 whole Anaheim or poblano pepper Diced - see note
- 1 tbsp Favorite high heat oil
- 1 pound Bean Sprouts Fresh (canned, yuck)
- 4 whole Scallions Cut diagonal - see picture
- Braggs or salt To taste
- ½ tsp Cajun seasoning Or other low heat spices - see note
- ½ to 1½ tsp Sesame seed oil to taste
Instructions
- Press a ¼ pound of firm or extra firm tofu. I like using extra firm because you do not need to press. Cut into ¼ to ⅜ inch cubes. Add Braggs or salt to tofu until it tastes good.
- Finely chop one garlic clove and dice one medium-heat Anaheim or poblano pepper (omit for lower heat). Combine with tofu. These peppers are low on the Scoville scale.
- In a wok or frying pan, sauté the tofu, garlic, and pepper mix in 1 tsp of your favorite high-heat oil on medium heat for 2 minutes. You know it’s cooked when you stop smelling the garlic and/or the peppers lose their raw taste.
- Rinse bean sprouts and drain well. Slice four scallions. Combine sprouts and scallions with tofu until bean sprouts lose their raw taste or more if you like them soft.
- TASTE – If not too hot, add ½ tsp Cajun seasoning (from Mountain Rose Herbs). It’s not very spicy but packed with flavor.
- Salt to taste.
- Serve over rice.