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–+ servings

Spicy Tofu and Bean Sprouts

A sizzling stir-fry of tofu, mushrooms, bean sprouts, and baby bok choy, finished with cilantro and a serrano-lime sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine Vegan
Servings 4 servings

Equipment

  • 1 Wok
  • 1 Cutting board
  • 1 Knife
  • 2 Mixing bowls
  • 1 Measuring spoons and cups

Ingredients
  

  • 2 pounds extra firm tofu
  • 6-8 serrano chilies seeded and sliced
  • 1 tablespoon sesame seeds
  • 4 ounces shiitake mushrooms stemmed and sliced
  • 12 green onions sliced diagonally into 1-inch pieces
  • 1 medium bok choy sliced, stems & leaves separated
  • ½ cup oyster sauce
  • 4 tablespoons fish sauce
  • 2 cups vegetable broth or water
  • 3 tablespoons vegetable oil approximately
  • 2 tablespoons sesame oil
  • 8-10 cloves garlic minced
  • 4 cups bean sprouts

Chili Lime Sauce

  • 6 serrano chilies minced
  • ½ cup fresh lime juice 3–4 limes
  • ⅓ cup fish sauce

Garnish

  • ¼ teaspoon white pepper
  • 1-2 cups chopped cilantro

Instructions
 

  • Add the lime sauce ingredients together and set aside.
  • Press tofu and slice into ½-inch cubes then combine with the sesame seeds.
  • Mix the oyster sauce, fish sauce, and broth and set aside.
  • Heat wok and both oils and stir fry the mushrooms for about one minute. Add the serrano chilies and bok choy stems and fry another minute. Add garlic and fry briefly until light golden. Add tofu, bean sprouts, and green onions. Stir fry over moderate heat until bean sprouts and green onions are crisp-tender, about 2-3 minutes.
  • Add liquid from Step 3 and the bok choy leaves. Stir fry over high heat until everything is bubbly hot.
  • Serve over rice with lime sauce and chopped cilantro, and sprinkle with white pepper.

Notes

This recipe includes our homemade vegan fish sauce—one of our kitchen staples. We'll be sharing that recipe soon!
Keyword bean sprouts, bok choy, serrano, spicy tofu, stir-fry
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