Bean Sprouts with Tofu

Ingredients

• Mung beans

  Mature seeds, sprouted, raw

  3 cup or 312g

• Canola oil

  3 tbsp or 42g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  21 oz or 595g

• Garlic

  Raw

  3 clove or 9g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 large or 75g

Directions

1. Rinse the sprouted mung beans with cold running water, drain, and set aside. Optionally, remove the roots.
2. Heat up a wok and add olive oil for pan-frying the tofu. Once the oil is fully heated, pan-fry the tofu until light brown on the surface. Transfer to a dish lined with paper towels.
3. 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 and scallions, and do a few more quick stirs.
4. Plate and serve immediately.