Silken Tofu Stir-Fry with Shiitake Mushrooms and Bean Sprouts

Name: Silken Tofu Stir-Fry with Shiitake Mushrooms and Bean Sprouts
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: International
Ingredients: 300 g Silken tofu; 150 g Shiitake mushrooms, raw; 100 g Mung bean sprouts, raw; 1.5 tbsp Soy sauce; 1 tsp Sesame oil

A light and airy Asian stir-fry showcasing the delicate texture of flash-cooked silken tofu.

MediumPrep 15 minCook 8 min2 servings

Nutrition facts

Per serving

272Calories

24gProtein

8gCarbs

16gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Silken tofu300 g
Shiitake mushrooms, raw150 g
Mung bean sprouts, raw100 g
Soy sauce1.5 tbsp
Sesame oil1 tsp

Steps

1
Slice the shiitake mushrooms and gently cut the silken tofu into large cubes.
2
Stir-fry the mushrooms in a hot wok without oil for 3 minutes.
3
Add the bean sprouts, sesame oil, and soy sauce, tossing for 2 minutes.
4
Gently place the tofu cubes in the center, heat for 2 more minutes without breaking them, and serve.

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