Korean · Lunch
Bean Sprout Salad (GLP-1)
A cold Korean bean sprout salad with pan-seared tofu, edamame, and garlic. Blanched sprouts are tossed with warm tofu cubes, then dressed with sesame oil, soy sauce and rice vinegar, finishing with gochugaru and toasted sesame seeds for nutty depth and gentle heat.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
337Calories
36.2gProtein
14.6gFat
20.1gCarbs
4.8gSugar
7.9gFiber
842mgSodium
0mgChol
2.4gSat Fat
890mgPotassium
215mgCalcium
5.1mgIron
0mcgVitamin B12
11.2mgVitamin C
vegan
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes.
2
Blanch the bean sprouts in boiling salted water over high heat for 2 minutes until translucent, then drain and rinse under cold water.
3
Heat avocado oil in a nonstick skillet over medium-high heat and sear tofu cubes for 4 minutes, turning occasionally, until golden on two sides.
4
In a bowl, combine blanched sprouts, seared tofu, edamame, minced garlic, sliced scallion, sesame oil, soy sauce, rice vinegar, gochugaru, salt and pepper, tossing gently to combine, then sprinkle with toasted sesame seeds.
5
Plate in a shallow bowl and serve immediately while tofu is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu, drained and pressed
- 4 cups360g mung bean sprouts
- 1 cup120g edamame, cooked and shelled
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp avocado oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp gochugaru
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp salt
- a pinch black pepper
