Tofu Skin with Crisp Bean Sprouts

Name: Tofu Skin with Crisp Bean Sprouts
Total time: 15 min
Ingredients: 200g, cut into thin strips tofu skin (yuba); 300g, rinsed and drained mung bean sprouts; 2 tablespoons vegetable oil; 2 cloves, minced garlic; 2 stalks, chopped green onion; 1 teaspoon light soy sauce; 1/2 teaspoon sesame oil; to taste salt

A light and refreshing stir-fry that pairs silky tofu skin with crunchy bean sprouts. This quick vegetable dish comes together in minutes and makes a perfect weeknight side.

15 min

Easy

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Story

This simple Chinese dish showcases the beautiful contrast between tender tofu skin and snappy bean sprouts. The key is keeping the stir-fry quick so the bean sprouts stay crisp.

Ingredients

tofu skin (yuba) 200g, cut into thin strips

mung bean sprouts 300g, rinsed and drained

vegetable oil 2 tablespoons

garlic 2 cloves, minced

green onion 2 stalks, chopped

light soy sauce 1 teaspoon

sesame oil 1/2 teaspoon

salt to taste

Instructions

Prep the ingredients

Cut the tofu skin into thin strips about 3-4 cm long. Rinse the bean sprouts thoroughly and pat completely dry with a clean towel. Having everything ready before you start cooking is essential for a quick stir-fry.

Heat the wok

Heat a wok or large skillet over high heat. Add the vegetable oil and let it shimmer. Add the minced garlic and stir for about 15 seconds until fragrant—don't let it brown.

Stir-fry the vegetables

Add the tofu skin strips first and toss for 30 seconds. Then add the bean sprouts and stir-fry vigorously for 1-2 minutes. The bean sprouts should remain slightly crisp, not soggy.

Season and serve

Drizzle in the soy sauce, add salt to taste, and finish with sesame oil. Give everything a quick toss. Remove from heat immediately and garnish with chopped green onions. Serve hot right away.