Bean Sprouts with Tofu on Rice Noodles

Ingredients

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tofu

  Silken, firm, Mori-nu, soy

  6 oz or 170g

• Garlic

  Raw

  1 clove or 3g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Scallions

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

  1 large or 25g

• Rice noodles

  Cooked

  1 cup or 176g

Directions

1. Rinse the sprouted mung beans with cold running water, drained and set aside. Remove the roots if you desire.
2. 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.
3. 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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