A variation of the chili eggplants. The same spice paste is used but this dish has more crisp to it. The fried tofu cubes add body and volume to the dish; the mung bean sprouts add a lightness and sweetness that is as refreshing as a sunny tropical day.
For best results, do not overcook the mung bean sprouts. They are best eaten while still lightly crisp.
Recipe: Spicy mung bean sprouts and tofu
- 2 tbsps. of cooking oil
- 4 shallots or two red onions, diced
- 4 cloves of garlic, peeled and crushed
- 2 knobs of ginger, each about an inch cube, peeled and sliced
- 2 bird’s eye chilis
- 2 tbsps. of patis (fish sauce)
- 1 tbsp. of sugar
- 2 c. of fresh mung bean sprouts, rinsed and drained
- 3/4 c. of fried cubed tofu
- sliced scallions, to garnish (optional)
- In a blender or food processor, grind the shallots, garlic, ginger, chilis and patis until pasty. If the machine won’t run properly, add a few tablespoonfuls of water to help it along.
- Heat the cooking oil in a wok or frying pan.
- Over medium heat, saute the spice paste until the color deepens and the paste separates from the oil, about ten minutes.
- Taste the paste. Adjust the seasonings, if needed, adding more patis or sugar, or both.
- Turn up the heat to high. Add the mung bean sprouts and tofu. Stir fry just until heated through and the mung bean sprouts start to soften, about a minute.
- A sprinkle of finely sliced scallions before serving adds color and even more flavor to the dish.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 4