Bean Sprouts with Tofu

2 Servings 10 min Cook

Macros/Serving: 139 Calories


1 Cup Mung Beans
1 Tbsp Olive Oil
6 Oz Tofu
1 Clove Garlic
1 Tbsp Soy Sauce
1 Large Scallions


Rinse the sprouted mung beans with cold running water, drained and set aside. Remove the roots if you desire.

Heat up a wok and add some cooking oil for pan-frying the tofu. When the oil is fully heated, pan-fry the tofu until they turn light brown on the surface. Transfer them to a dish lined with paper towels.

Leave about 1 tablespoon of oil in the same wok, stir-fry the garlic until aromatic, then add the tofu back into the wok for a few quick stirs before adding the mung beans. Add soy sauce, scallions, and do a few more quick stirs. Plate and serve immediately.

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