What are bean sprouts?
They are called mung bean sprouts and a type of vegetable that is healthy, vegan and vegetarian friendly.
They are very easy to grow at home. To sprout mung beans, you will need a container or a can. They only need water to grow.
They are one of my favorite vegetables.
I cook them in a variety of recipes, for examples: Chow Mein, Pad Thai, shrimp fritters and more.
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Bean Sprouts Nutrition
This vegetable has many health benefits with lots of nutrients such as vitamins and minerals.
It is cholesterol free and good for you.
It is commonly used in Asian recipes, for examples: noodles, stir-fries and vegetarian dishes.
The crunchy texture and refreshing, clean good taste are pleasing.
How to Cook Bean Sprouts?
This recipe is very easy to make at home. It calls for a few simple ingredients:
- Soy sauce
If you want authentic flavors, you can add salted fish to this Chinese dish.
They take seconds to cook in a hot skillet or wok. As soon as they are slightly wilted, they are done.
DO NOT overcook or they will become limpy and lose the crunchy texture.
Frequently Asked Questions
Can I Eat Them Raw?
Yes, they are edible fresh and raw. You can use them in salad raw. They are crunchy.
However, when they are raw, they are a rawness earthy taste.
Are They Carb Free?
They are extremely low in carb and almost zero. Each tablespoon is only 0.1 g carb.
Are They Keto?
Yes, they are keto friendly since they are almost carb free.
How Many Calories per Serving?
This recipe is only 104 calories per serving.
What to Serve with This Recipe?
Serve this dish with steamed rice, fried rice or porridge. For a Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Bean Sprouts with Tofu Recipe
- 8 oz. bean sprouts
- 1 piece firm tofu (cut into rectangle pieces)
- Oil (for pan-frying)
- 1 tablespoon oil
- 1-2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 stalk scallion (cut into 2-inch lengths)
- Rinse the bean sprouts with cold running water, drained and set aside. Remove the roots if you desire.
- Heat up a wok and add some cooking oil for pan-frying the tofu. When the oil is fully heated, pan-fry the tofu until they turn light brown on the surface. Transfer them to a dish lined with paper towels.
- Leave about 1 tablespoon of oil in the same wok, stir-fry the garlic until aromatic, then add the tofu back into the wok for a few quick stirs before adding the bean sprouts. Add soy sauce, scallions, and do a few more quick stirs. Dish out and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Just made this using halloumi instead of tofu! I also added a small portion of fresh ginger and a squeeze of lime juice. Delicious, thank you!
That sounds so good! I am glad you enjoyed it.
Yummy yet simple
Looks great! What sort of salted fish do you mean as an accompaniment for this recipe? Thank you.
Any type of salted fish (without bones) is fine.
Love bean sprouts excited to cook with tofu
Hi, this recipe looks good. Before I make it, how much tofu would you recommend in weight, I.e grams/ pounds etc. Thanks
It doesn’t matter, you can use a big piece or a small piece.
Jacqui, like you I was wondering what “a piece” of tofu meant for this recipe to make sure the seasoning is adequate. I have never made anything like it so hard to gauge. I’m thinking as a starting point maybe I will try the 14 ounce size I typically buy and go from there. I have never really made a recipe with it…outside of a scramble, so kind of guessing, lol.
with this hot weather I am excited to try this recipe!