Mung Bean Sprouts and Tofu Salad recipe - ingredients, nutrition and when to eat it
This mild side dish pairs crisp mung bean sprouts with soft tofu, lightly blanched or drained and tossed with sesame oil.
This mild side dish pairs crisp mung bean sprouts with soft tofu, lightly blanched or drained and tossed with sesame oil. It goes well alongside lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 215g serving): 157.3 kcal · protein 11.1g · carbohydrate 6g · fat 10.6g · sodium 859mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The sprouts can release water, so let them cool completely after blanching and shake off any excess moisture.
Tips: Press the water out of the tofu before crumbling it to keep the salad from getting watery.
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Ingredients (1 serving)
- Mung bean sprouts — 100 g
- Tofu — 100 g
- Sesame oil — 1 tsp
- Salt — 0.5 tsp
- Sesame seeds — 1 tsp
- Green onion — 5 g