You can pre-fry the salted fish and store in an air-tight container. The tofu can be pre-fried too and keep in the fridge but if you're not, sprinkle some salt all over the firm tofu and place in an air-tight container to store in the fridge. You'll need to use the firm tofu up very quickly as they turn bad easily.
This is a classic homestyle dish in almost every Chinese household. Am sure many of you, your mother would have dish up this for your meals. Usually it will just comprises of bean sprouts and salted fish but at times tofu is added to make it more substantial. Sounded lame huh but so far I know there are people who need to have recipes to guide them to cook based on my experience working in a culinary school.
If you can find short, fat and juicy bean sprouts from Ipoh, it will be so much better but the ordinary ones are just as fine. I like to tailed mine and my aunt would even topped them!
Stir-Fried Beansprouts With Tofu And Salted Fish
300 g bean sprouts (taugeh), tailed
2 pieces firm tofu, slice halved crosswise then into four so you'll get 8 square pieces
1 small piece salted fish, cut into small pieces and fry lightly in oil
2 cloves garlic, chopped
1 stalk spring onion, slice into 4 cm length
1 tsp Chinese rice wine
Salt & grounded white pepper to taste
Lightly fry the tofu pieces with some oil on both sides till brown. Dish up and set aside.
In the same pan/wok, heat up about 1 Tbsp oil before adding in the garlic. Fry till fragrant before tossing in the bean sprouts. Keep stirring, sprinkle in some water if the sprouts are very dry. Add the tofu and seasonings. Taste and adjust seasonings if needed.
Pour in the rice wine around the pan/wok and not directly on the sprouts so that the heat will let out the wine's aroma. Stir and add in the spring onion last. Dish up and sprinkle the salted fish pieces all over. Best serve with steamed rice.
For vegetarian version, just omit the salted fish.