Crisp Blitz Stir-Fry: Bean Sprouts, Tofu & Scallion Symphony

Light, lightning-fast, and loaded with crunch — this stir-fry is a flavor bomb of fresh bean sprouts, golden tofu, and fire-kissed scallions tossed in an umami-packed Asian sauce. No oil overload, no unnecessary fluff — just pure, sizzling plant power. It’s the kind of clean, protein-rich meal that makes your gut and your taste buds thank you.

Ingredients (Serves 2)

• 1 ½ cups bean sprouts (fresh, washed and drained)
• 200g firm tofu, pressed and sliced into 1-inch squares
• 2 stalks scallions, sliced into 2-inch segments
• ½ small red bell pepper, thinly sliced (for color and crunch)
• ½ carrot, julienned (optional, adds sweetness and texture)
• 2 cloves garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for depth and slight sweetness)
• 1 tsp sesame oil
• 1 tsp rice vinegar (or lime juice, for brightness)
• 1 tbsp water
• 1–2 red chilies, sliced (optional, for heat)
• ¼ cup crispy shallots (for topping, as shown in your photo)
• Neutral oil, for searing (e.g., canola or sunflower)
• Pinch of white pepper

Method

1. Prep Like You Mean It
Get everything chopped and ready before you even turn on the stove. This dish moves fast — blink, and you’ll overcook it.

2. Sear the Tofu Like a Pro

• • Heat 1 tablespoon of neutral oil in a large nonstick or carbon steel pan over medium-high heat.
  • Lay the tofu pieces in a single layer. Let them sit — don’t touch them — until golden and crispy on the bottom. Flip and repeat. This should take 5–7 minutes total.
  • Remove and set aside.

3. Get That Wok Screaming Hot

• • Crank the heat. Add a touch more oil if needed.
  • Toss in garlic, chilies (if using), and scallions. Stir for 20 seconds — you want fragrance, not burning.
  • Add carrots and bell peppers. Toss hard for about 1 minute.

4. Bring in the Bean Sprouts & Tofu

Throw in the sprouts and seared tofu. Give it a few quick tosses — high heat, short time. You want the sprouts just kissed by heat, not soggy.

5. Sauce & Gloss

• • Add light soy, dark soy, vinegar, water, sesame oil, and a pinch of white pepper. Stir quickly to coat everything.
  • Cook for 30–45 seconds max — just enough for the sauce to cling.

6. Finish with Texture

• • Plate it up hot and fast.
  • Crown with a generous handful of crispy shallots right before serving for that addictive crunch (just like in your image).

💡 Tips for Perfection

• Don’t crowd the pan — stir-frying is not soup making.
• Use firm tofu only — silken will collapse under heat like bad drama.
• High heat is everything — this isn’t a simmer; it’s a sprint.

🥢 Who’s It For?

This is your go-to for clean eaters, vegetarians, vegans, and flexitarians who crave real flavor without deep frying or heavy sauces. It's ideal for meal preppers, post-yoga warriors, and anyone who wants to eat light but live loud.