🇹🇭 Thailand · Food
Stir-fried Tofu with Vegetables
By eatmundo · August 3, 2026
A light and healthy Thai classic, featuring firm tofu cubes wok-tossed with crisp bean sprouts, colorful carrots, and spring onions. This dish highlights the fresh, crunchy textures of vegetables combined with a savory, umami-rich sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Pat the tofu dry with paper towels and cut into 2 cm cubes to ensure they don't break during stirring.
- 2
Julienne the carrots into thin strips and chop the spring onions into 3 cm segments.
- 3
Heat the vegetable oil in a wok over medium heat and lightly fry the tofu cubes until golden on all sides.
- 4
Add the minced garlic to the wok, sautéing for 30 seconds until fragrant, then move the tofu to one side.
- 5
Toss in the carrot strips and stir-fry for 1 minute until they begin to soften but remain vibrant.
- 6
Add the bean sprouts to the wok, along with the soy sauce and oyster sauce, tossing everything quickly.
- 7
Stir in the spring onions and cook for just 30 seconds until they slightly wilt, keeping them bright green.
- 8
Remove from heat immediately and serve as a main dish or a side, maintaining the crisp texture of the sprouts.
Frequently Asked Questions
Can I use silken tofu instead of firm?+
No, silken tofu will fall apart in the wok; always use firm or extra-firm tofu for stir-frying.
How do I make this dish vegetarian?+
Simply substitute the oyster sauce with a vegetarian mushroom-based stir-fry sauce.
Are bean sprouts supposed to be fully cooked?+
No, they should retain a distinct crunch; cooking them for too long will make them soggy.
What can I add for extra protein?+
You can add mushrooms or even some pan-fried slices of tempeh if you want more texture.
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