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Asian tofu with mung bean sprouts
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
598
Calories
14 g
Carbohydrates
39 g
Protein
40 g
Fat
Ingredients:
 | Olive oil | 1 ½ Teaspoon |
 | Cornstarch, sauce thickener | ½ Tablespoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Mung bean sprouts, soybean sprouts | 75 g |
 | Onion (fresh) | ½ (50 g) |
 | Water (still) | 75 ml |
 | Garlic (fresh) | ½ (1,5 g) |
 | Soy sauce, soy sauce (dark) | 1 Teaspoon |
 | Tofu (natural) | 180 g |
 | Vegetable broth | 1 Tablespoon |
 | Celery, celery stalks (fresh) | 2 (60 g) |
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Wash and clean the celery, remove the stalks and cut crosswise into pieces about 1 cm wide. Place mung bean sprouts in a colander, rinse and drain. Peel the onion and cut into fine strips. Peel and finely chop the garlic.
Step 2:
Cut tofu into fine strips and mix in a bowl with 1 tsp. soy sauce and cornstarch. Heat half of the oil in a wok on high and stir-fry celery and onion and broccoli in it for 2 minutes. Add mung bean sprouts and garlic and fry for another minute.
Step 3:
Take vegetables from the wok. Stir-fry the tofu in the remaining hot oil for 2 minutes. Add the remaining broth and soy sauce to the wok. Add the vegetables and bring everything to the boil. Cook for 2 more minutes over medium heat and serve immediately.
Macronutrient distribution:
The recipe Asian tofu with mung bean sprouts is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
Peeler
Sieve
Stove
Teaspoon
Wok
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