Food shopping in the time of the coronavirus often means the stuff you usually buy is out of stock. That’s how I ended up with bean sprouts and tofu for my veggie rolls. I’d forgotten how delicious they are and easy to make.
INGREDIENTS
- 5 cloves of garlic, crushed
- a medium onion, diced
- shrimp, peeled and diced
- firm tofu, cubed
- 3-4 cups of bean sprouts
- 1 cup oil for frying
- 1 teaspoon soy sauce
- pinch of ground black pepper
Fry the tofu, making sure to flip so it’s evenly cooked, about 5 minutes. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Set aside the rest of the oil, leaving only about 2 tablespoons in the frying pan or wok. Saute the garlic in medium heat until golden brown, then add the onion. Cook until it’s tender, 2-3 minutes. Add the shrimp, stirring until it turns light pink, then punch up the heat to high and toss in the bean sprouts and the soy sauce. Stir-fry for 3-4 minutes. Turn off the heat and wait to cool before wrapping. I love these dipped in vinegar with garlic and pepper (shown in the picture on the left).
Check this recipe on how to make veggie rolls and how to wrap them.
Enjoy!
Friendship & Fries 