Bean Sprouts and Tofu

1 tub tofu, firm style, cut into 1-inch cubes
4 cups bean sprouts
1 cup carrots, sliced to strips
1/2 onion, finely chopped
1/2 cup water or broth
vegetable oil
salt and pepper

Drain tofu and cut into cubes. Pat dry with paper towels.
In a wide skillet or pan, heat vegetable oil. Saute tofu cubes until lightly browned.
Remove from skillet and set aside.
Add to pan additional oil as necessary. Saute onions until tender.
Add in carrots, saute for around 1 tominutes until slightly tender.
Stir in bean sprouts. Season with salt and pepper.
Allow to simmer, for an additional 3 to 4 minutes.
Serve hot.

TIPS:
1) Make sure skillet or pan is hot to prevent tofu from sticking onto pan.
2) Do not overcook, the joy of the dish is the freshness and crunch or the vegetables.
3) I like mine dry. Remember that the natural water from the bean sprouts will seep through.
4)To use leftovers as vegetable eggrolls, drain juice from the sauteed bean sprouts and tofu dish. Spoon 2 to 3 tablespoons onto a lumpia or eggroll wrapper. Roll like a burrito log, sealing contents. Deep-fry until golden brown and serving with spicy vinegar dip.