25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 block firm tofu, drained and cubed
2 cups radish microgreens
1 bell pepper, sliced
1 carrot, julienned
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Cooked rice or quinoa for serving
In a large skillet, heat sesame oil over medium-high heat and add the cubed tofu, cooking until golden brown on all sides.
Add minced garlic, bell pepper, and carrot to the skillet, stirring for 3-4 minutes until the vegetables begin to soften.
Pour in the soy sauce and add the radish microgreens, tossing everything together for an additional 2 minutes until the microgreens are wilted.
Serve the stir-fry over cooked rice or quinoa for a satisfying meal.
Garnish with extra radish microgreens for a fresh finish.
