Stir Fried Bean Sprouts with Tofu and Garlic Chives

Bean sprouts garlic chives stir fry

5 from 2 reviews

Tossed with garlic chives, tofu, plenty of garlic, and a soy sauce based stir fry sauce, this quick stir fry only takes 20 minutes to make from start to finish.


  • 6 ounces smoked tofu, pressed tofu, or tofu cutlets
  • 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
  • 5 garlic cloves, finely sliced
  • 5 ounces beans sprouts, rinsed and drained and lightly patted dry
  • 2 ounces garlic chives, chopped into 3-inch long stalks
  • 1 teaspoon sesame oil

Stir fry sauce:

  • 1 tablespoon oyster sauce (vegan: use 1 tablespoon hoisin sauce)
  • 1 1/2 teaspoon soy sauce
  • 1 teaspoon mirin


  1. Slice the tofu into 1-inch thick pieces. 
  2. Mix all of the ingredients for the stir fry sauce in a bowl and set aside.
  3. Place a wok or deep skillet over high heat and wait for about 2 minutes for the wok to get very hot.
  4. When the wok is very hot, add the oil and swirl it to coat the base.
  5. Add the garlic and stir fry for 30 seconds.
  6. Add the tofu and cook for 2 minutes.
  7. Add the bean sprouts and garlic chives and stir fry for 1 minute, tossing them up in the air if possible.
  8. Add the stir fry sauce and quickly toss the ingredients to coat them evenly.
  9. Turn the heat off and drizzle the sesame oil on top.
  10. Transfer to a plate and serve immediately.


Leftover: Store the leftovers in an airtight storage container, and refrigerate for up to 2 days.

Freezing: Unfortunately, this stir fry cannot be frozen due to the delicate texture of the bean sprouts.


Keywords: mung bean sprouts, low calorie

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