Bean Sprouts with Tofu

Bean sprouts are a nutritious side dish. Bean sprouts with tofu are both vegan and vegetarian-friendly. It’s simple to prepare and goes well with a wide variety of foods.

Bean Sprouts

Bean sprouts, what are they?

Healthy, vegan, and vegetarian-friendly mung bean sprouts are the name of this sort of vegetable.

They can quickly be grown in your own garden. You’ll need a can or a container to sprout mung beans. Water is all they require to thrive.

As one of my all-time favorite vegetables, they definitely make the cut.

I use them in various dishes, including Chow Mein, Pad Thai, and shrimp fritters.

Bean Sprouts Nutrition

Eating this vegetable can obtain various health benefits and an abundance of vitamins and minerals.

Good for you and cholesterol-free.

Noodles, stir-fries, and vegetarian dishes are all examples of Asian dishes widely utilized.

There is a pleasant crunchiness to the texture and a crisp, clean taste.

How to Cook Bean Sprouts?

Making this dish at home couldn’t be easier. A few simple components are all that is needed:

  • Garlic
  • Scallion
  • Tofu
  • Soy sauce

Authentic Chinese flavors can be achieved by serving this meal with salted fish as an additional ingredient.

In a hot skillet or wok, they fry in a matter of seconds. They’re done as soon as they begin to wilt.

Overcooking will result in a mushy texture and a loss of crispness.

Frequently Asked Questions

Are they safe to eat raw?

  • Yes, you can eat them raw or fresh. If you prefer, you can eat the radishes raw in a salad. They have a nice crunch to them. On the other hand, Raw has an earthy, natural flavor.

Are They Free from Carbs?

  • Carbohydrates are nearly nonexistent in them. Each tablespoon contains only 0.1 grams of carbs.

Are they Keto?

  • Since they are nearly carb-free, they do fit within the ketogenic diet.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 104 calories.

With this recipe, what are its complementary dishes?

Use your choice of rice or porridge to accompany this entrée. I offer the following recipes for a Chinese supper and a simple weeknight dinner.

  • Fried Rice
  • Tomato Eggs
  • Kung Pao Chicken
  • Onion Scallion Beef


  • 1 tablespoon soy sauce
  • 1 tablespoon oil
  • 8 oz. (226 g) bean sprouts
  • 1 stalk scallion, cut into 2-inch lengths
  • 1-2 cloves garlic, minced
  • 1 piece firm tofu, cut into rectangle pieces
  • Oil, for pan-frying


  1. Bean sprouts should be rinsed and drained in cold water before being stored in an airtight container. The roots can be removed if desired.
  2. To prepare the tofu for frying, heat a wok and add a little vegetable oil. Pan-fry the tofu when the oil is hot enough until a light brown color appears on the surface. Dispose of it in a dish that has been paper towel-lined.
  3. Using the same skillet, add the garlic and cook for a few seconds until fragrant, then return the tofu to the wok for a few more stirs before adding the bean sprouts. Stir in the soy sauce and scallions, and serve immediately. Serve right away from the prepared dish.


  • Bean sprouts should retain their crispness and not be overcooked when served. Bean sprouts lose their crunch and crispness if cooked too long.

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