2 Servings 10 min Cook
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.