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16 Oct 2012

Monday, 25 March 2013

Stir-Fried Beansprouts With Tofu And Salted Fish

It's back to a Monday and how does one get some quick, simple and hot dishes on the dining table in the evening. My best strategy would get everything prep the day before and one can get things going quickly then. This Stir-Fried Beansprouts With Tofu And Salted Fish could be one of the dish but the only thing is one can't keep bean sprouts for long.

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.

Stir fried beansprouts with tofu and salted fish

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.


celine said...

Thanks for being such a sweetie .....remembering people like me who needs recipes, even for fried egg. No kidding! ;) xoxo

Sean said...

oh yeah, this is a good one! my mom, my grandma, and my aunts all have their versions of it, and it's usually quite satisfying :D

daphne said...

indeed! Classic! with the flavours of salted fish!!

Babe_KL said...

Hey Celine, you would be glad you're not alone :p at my work place, there are quite a number of people who came for class told us that they need recipes and step-by-step to cook. else they can't :D

Sean, totally agree ;-) I like another version with chives

Indeed it was a classic, Daphne. can't go wrong and the salted fish make you eat extra rice, something not so good eh kekeke