If you love quick Thai veggie dishes that cook in minutes and still taste amazing, this bean sprout stir fry is for you. It is crisp, fresh, garlicky, and has just enough tofu for a simple, satisfying meal.
This recipe comes together so fast, and you can add shrimp, ground meat, or any protein you like if you want a heartier option.
For more tofu recipes, try my spicy Thai black pepper and garlic tofu, easy tofu satay, salt and pepper tofu, vegan tofu Laab, tofu Pad Thai, and fried tofu puffs.
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Ingredients
- Extra firm tofu. Use extra firm tofu for the best crisp texture. Pat it dry so it browns easily in the pan.
- Fresh bean sprouts. These cook in minutes and bring the crunchy texture that makes this stir fry so good.
- Garlic. Fresh garlic adds aroma and gives the dish its classic Asian flavor.
- Chives or green onions. Either works. They add freshness and a pop of color.
- Light soy sauce. Gives savory depth without overpowering the bean sprouts.
- Oyster sauce. Adds umami and a little natural sweetness to balance the flavors.
- Sugar. A small amount rounds out the salty and savory notes.
- White pepper. A classic seasoning in Chinese and Thai cooking, adding gentle heat.
- Vegetable oil or any high smoke point oil. Helps the tofu crisp and keeps everything cooking evenly over high heat.
Types of Bean Sprouts
The two most common types of bean sprouts used in Asian cooking are mung bean sprouts and soybean sprouts. Mung bean sprouts are the long white crunchy ones you see most often in Thai and Chinese dishes. Soybean sprouts are slightly thicker with a yellow tip and have a stronger flavor. Both work in stir fries, but mung bean sprouts cook faster and stay lighter and crispier.
Instructions
- Brown the tofu. Cut tofu into bite sized pieces and pat dry. Heat the oil over medium high heat in a heavy pan or wok. Brown the tofu on all sides until crisp and golden. Set aside.
- Cook the garlic. In the same pan, add a little more oil if needed. Add the chopped garlic and cook until fragrant and lightly golden.
- Add the bean sprouts. Add the washed bean sprouts to the pan and stir fry over high heat for about 2 minutes, keeping the heat high so the sprouts stay crisp.
- Add the chives. Once the sprouts soften slightly, add the chives or green onions and stir fry quickly to mix everything together.
- Add the seasoning. Pour in the soy sauce, oyster sauce, sugar, and white pepper, tossing well so the sauce coats the sprouts evenly.
- Add the tofu back in. Return the crispy tofu to the pan and give everything a quick stir to combine and warm through.
- Taste and adjust. Taste and add more soy sauce or white pepper if desired. Serve hot.
How to Serve Bean Sprout Stir Fry
Serve it right away while the bean sprouts are still nice and crisp. It goes great with jasmine rice, brown rice, or as a simple veggie side next to your favorite Thai curry or noodle dish.
Helpful Kitchen Tips
- Try not to overcook the bean sprouts. You want them to keep a little crunch for the best texture.
- Pat the tofu really dry so it browns fast and gets nice and crisp.
- Use a heavy pan or wok to get the high heat needed for stir frying.
- Once the seasonings go in, stir fast so the sprouts stay snappy, not soggy.
- And if you want to switch things up next time, add shiitake mushrooms, a little chili pepper, or some sesame seeds.
How to Store Leftovers
Leftovers are best within a day because the bean sprouts lose their crunch pretty fast. You can reheat them in a pan or eat them cold. I would skip freezing since the texture will not hold up.
Chives vs Green Onions
You can use chives or green onions, both work here. Chives have a softer, garlicky flavor, while green onions taste a little sharper. Use whichever one you can find. Both add great color and freshness.
Other Thai Recipes You Will Love
- Vegetarian Yellow Curry with Tofu
- Vegan Thai Green Curry
- Pad Mee Stir Fry
- Thai Cabbage stir fry
- Mixed Vegetable stir fry
FAQ
You can remove them if you want, but it is not required. Most home cooks leave them on.
This dish tastes best fresh since mung bean sprouts lose their crunch as they sit. Prep the ingredients ahead instead.
Always wash bean sprouts under cold running water and drain excess water well. If using raw bean sprouts, buy from a source you trust.
Yes. Soybean sprouts take a little longer to cook and have a stronger flavor, but they work well in stir fries.
Stir Fried Bean Sprouts
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
If you love quick Thai veggie dishes that cook in minutes and still taste amazing, this bean sprout stir fry is for you. It is crisp, fresh, garlicky, and has just enough tofu for a simple, satisfying meal.
Ingredients
- 8 ounces extra firm tofu
- 3 tablespoons vegetable oil, half for tofu, and half for the rest of stir frying
- 6 cloves garlic, chopped
- 1 pound fresh bean sprouts
- 1 cup chives or green onions, cut into 2 inch pieces
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- ½ teaspoon white pepper
Instructions
-
- Brown the tofu. Cut tofu into bite sized pieces and pat dry. Heat half the oil over medium high heat in a heavy pan or wok. Brown the tofu on all sides until crisp and golden. Set aside.
- Cook the garlic. In the same pan, add the rest of the oil. Add the chopped garlic and cook until fragrant and lightly golden. 20-30 seconds.
- Add the bean sprouts. Add the washed bean sprouts to the pan and stir fry over high heat for about 2 minutes, keeping the heat high so the sprouts stay crisp.
- Add the chives. Once the sprouts soften slightly, add the chives or green onions and stir fry quickly to mix everything together.
- Add the seasoning. Pour in the soy sauce, oyster sauce, sugar, and white pepper, tossing well so the sauce coats the sprouts evenly.
- Add the tofu back in. Return the crispy tofu to the pan and give everything a quick stir to combine and warm through.
- Taste and adjust. Taste and add more soy sauce or white pepper if desired. Serve hot.
Notes
- Try not to overcook the bean sprouts. You want them to keep a little crunch for the best texture.
- Pat the tofu really dry so it browns fast and gets nice and crisp.
- Use a heavy pan or wok to get the high heat needed for stir frying.
- Once the seasonings go in, stir fast so the sprouts stay snappy, not soggy.
- And if you want to switch things up next time, add shiitake mushrooms, a little chili pepper, or some sesame seeds.
- Prep Time: 10
- Cook Time: 15
- Category: stir fry
- Method: stove top
- Cuisine: thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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