Mung Bean Sprout and Tofu Salad

Mung Bean Sprout and Tofu Salad
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Mung Bean Sprout and Tofu Salad calories by ingredient


Introduction

The inspiration for this salad came from a trip to my local Asian/Latino market called the ABC Market. The mung bean sprouts there come in large pre-filled bags so I was faced with what to do with extra sprouts (because they only keep a few days) and I needed a quick dinner solution between grocery shopping. The inspiration for this salad came from a trip to my local Asian/Latino market called the ABC Market. The mung bean sprouts there come in large pre-filled bags so I was faced with what to do with extra sprouts (because they only keep a few days) and I needed a quick dinner solution between grocery shopping.
Number of Servings: 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

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.