Mung Bean Sprout and Tofu Salad

Name: Mung Bean Sprout and Tofu Salad Recipe
Cook time: 2 min
Total time: 2 min
Yield: 1
Ingredients: 3 cups of fresh mung bean sprouts; 3 oz fried tofu (I used Thanh Son Tofu a locally made variety); 1 Tbsp Nori Komi Furikake (Japanese seasoning with seaweed); 1 tsp sesame seeds; 1 tsp sesame oil; 1 tsp soy sauce; 1 tsp mirin or sushi seasoning (Japanese sweetened vinegar); 1 Tbsp fresh cilantro; 1 Tbsp fresh Thai basil

Minutes to Cook: 2

Number of Servings: 1

Ingredients

3 cups of fresh mung bean sprouts3 oz fried tofu (I used Thanh Son Tofu, a locally made variety)1 Tbsp Nori Komi Furikake (Japanese seasoning with seaweed)1 tsp sesame seeds1 tsp sesame oil1 tsp soy sauce1 tsp mirin or sushi seasoning (Japanese sweetened vinegar)1 Tbsp fresh cilantro 1 Tbsp fresh Thai basil

Directions

Place mung bean sprouts into a large bowl and layer tofu on top. Microwave for 1-2 minutes, until warmed through. One at a time, pour the seasoning (sesame oil, soy sauce, mirin) over the salad. Sprinkle with Nori Komi Furikake and sesame seeds. Garnish with fresh cilantro and Thai basil.

Serving Size:�makes 1 large bowl

Number of Servings: 1

Recipe submitted by SparkPeople user STUDIO_VEG.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 465.8
Total Fat: 23.0 g
Cholesterol: 0.0 mg
Sodium: 684.2 mg
Total Carbs: 41.3 g
Dietary Fiber: 3.0 g
Protein: 26.0 g

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