Instructions
- Fry tofu in oil until lightly browned on both sides; season with salt.
- Place tofu on a plate lined with paper towels to absorb excess oil.
- Sauté garlic and onion in oil.
- Add water, wait for it to boil, then add tofu.
- Keep it boiling for 3 minutes, then add the mung bean sprouts, tomato, salt, basil, and soy sauce.
- Stir occasionally until the remaining liquid reduces to ¾ to ½ cup.
This is a simple, homey dish that leans on contrast for its appeal: crispy fried tofu against crunchy mung bean sprouts, all sitting in a light, savory broth rather than a heavy sauce. Fry the tofu first until golden on both sides; this creates a firm outer layer while keeping the inside soft, and the browning adds a bit of nutty depth before it even hits the broth.
The base is built simply, with garlic and onion sautéed to bring out their sweetness before water goes in to simmer. The fried tofu simmers briefly in that broth, soaking up a little of the garlic and onion flavor, then the mung bean sprouts and tomato join in near the end, only cooked long enough to soften slightly while keeping their crunch and fresh bite. A touch of soy sauce and dried basil round things out with a light savory note, and the broth is reduced down until it’s more of a light sauce than a soup, clinging to the tofu and vegetables rather than pooling underneath. It’s an easy, vegetable-forward dish that works equally well as a light main or a side, with the sprouts’ crunch and the tofu’s soft-crisp texture doing most of the work.
