The wok is proving to be a handy kitchen tool. I used it to make this quick and easy weeknight vegetarian dinner.
This dish can be served on its own, or with rice or wraps.
It’s satisfying without sitting heavy in the stomach, and it’s super easy and quick to make, so it works well for a weeknight meal.
The flavor comes from combining tahini with oyster sauce for a salty-savory profile.
I like the variation of textures when I use this dish as filling in a rice wrap. You get the chew from the wrap, the hearty texture of the tofu, and the slight crunch of the bean sprouts.
Ingredients:
2 packs firm tofu, sliced into cubes
1 pack bean sprouts
oyster sauce to taste
tahini to taste
Heat up wok with a shallow pool of oil (I recommend canola). You can use a large pan, if you don’t have a wok.
Stir fry the tofu and bean sprouts with the oyster sauce and tahini.
This is a quick cook; should only take 5 min. or less, depending on desired texture for the bean sprouts.
For more weeknight meal ideas, check out my cookbook: “20 Tasty + Easy Dinners.”
ATB 