Tofu & Bean Sprouts Stirfry

All that pigging out on rich goodies and dinners from Deepavali right up to New Year's has taken its toll and I'm going through a post-pig out depression. Especially since I had a weigh in with my trainer on the second day of 2009 and I've shamefully put on 2kgs in 2 months.

That's bad bad news so a new regime has been put in place - less carbs and less sugar. And since there's probably a gazillion other people who are going on New Year Resolution diets, send me your healthy tips, recipe or blog links (if you have healthy Asian food blogs, I will heart you) because I am balking at how to successfully make it through the month let alone rest of the year (though so far I've switched to brown/red rice for my one meal carb count).

Anyways, going through a backlog of pics and came across something that my Periamma (the family's resident chef extraordinaire) had served at a lunch when her vegetarian d-i-l was down. It fits the bill and super fast (I reckon amazingly cheap) to make too.

Tofu & Bean Sprouts Stirfry

Ingredients:
Firm tofu
Bean sprouts - I personally think that the thicker stemmed soya bean ones are more flavorful but whichever tickles your fancy will work.
Onion - sliced thinly
Oil
Salt to taste
A bit of chilli powder

Method:
1. Rub a bit of chilli powder and salt over tofu. Brown the tofu on all sides in a lightly oiled frying pan.
2. Remove tofu and cut into bite sized squares (if you try to cut the tofu into small squares without browning, it will get mushy).
3. In a seperate wok, heat oil and saute onions. Throw in bean sprouts and give it some quick stirfry action. Salt to taste. Add in tofu squares. Mix well and remove off heat (according to your pref of crunchy sprouts or soft sprouts).