Sautéed Mung bean Sprout with Tofu

Usual recipe that I would cook but I don’t seem to take time and feature it here since most of people I know do cook this recipe. Although I said, it will never be bad to share it here since it is one of the easiest to cook recipe. Mung bean sprout is rich in Vitamins A, B, C and D sounds like an alphabet, but it has Calcium, Iron and protein. One cup of it does contain 30 calories, 6 in carbohydrates and 3 grams of protein. It is really a good way to combine it with soya tofu or cottage cheese which is also a good source of calcium and protein.
When preparing this wonderful veggie, just segregate the mung coverings because it will never be delightful to serve it on a meal which even your kids would be annoy removing it. Be sure to buy only the fresh mung bean sprouts in the grocery or market. Wash it with veggie wash or you can just clean it on cool running water to remove some unnecessary particle.
Mung bean sprouts can be cook in so many ways. Asians really do like to include this delicious and crispy veggie in their salad, soup or any delectable dish which is perfect to pair in any kind of meat products. Most vegetarians do have it on their table every week. It is just cheap and affordable and it can easily be bought because it is available all year round. Here is the recipe for the delicious Sauteed Mung bean sprout with soya tofu:
Ingredients:
2 cloves of garlic (chopped)
1 medium size onion (chopped)
Salt
Ground black pepper (seasoning)
2 tsbp. Vegetable oil
Fish sauce
Soya sauce
1 bird’s eye chili (optional)
200 grams of soya tofu (paneer)
½ kilo of mung bean sprouts
Coriander leaves (for garnishing)
½ cup of water

Preparations/ Methods for cooking Sauteed Mung Bean sprout with Tofu:

Clean the mung bean sprouts very well to remove any unnecessary particles. Heat the pan and put oil and sauté garlic first. If the garlic is light brown you can now put your onion and sprinkle a bit of salt to cook the onions easily. After this you can now put your tofu and put some fish sauce into it as you pour the water. Cook for 5 minutes and then you can now put your chili and mung bean sprouts and put soya sauce into it. Checks the taste if it is okay; if not just sprinkle some more salt and black pepper into it. Finally, garnish it with coriander leaves.
Mung bean sprout with Soya Paneer/Tofu


Take note, there are two ways to prepare your tofu for this dish, since some tofu can be fried, other tofu just stick at the pan and leaving it still soft so here is the tip:
Tofu type 1: ( Soya tofu / Tokwa ) : You can fry this type of tofu and keep it aside to include it after sautéing the garlic and onion.

Tofu type 2: Soft tofu / paneer ):
But if your tofu is the type of tofu that is really soft and it sticks at the bottom of the pan, you can never fry it and you can only boil it after you put some fish sauce and water on your sautéed garlic and onion.