How long does it take to make Savory Shungiku Microgreen and Tofu Stir-Fry?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated April 21, 2026
South First location, 9AM–1PM. See market details →
Shungiku microgreens are best added fresh as a finishing ingredient. This stir-fry highlights Shungiku microgreens and tofu for a quick and wholesome meal packed with flavor and nutrients.
This recipe takes approximately 25 min total.
Shungiku microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
1 cup Shungiku microgreens
200g firm tofu, cubed
1 bell pepper, sliced
1 carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, minced
2 green onions, chopped
Heat sesame oil in a pan over medium heat and add cubed tofu, cooking until golden brown on all sides.
Add the sliced bell pepper and julienned carrot to the pan, stirring for 5 minutes.
Stir in the minced ginger, soy sauce, and Shungiku microgreens, cooking until the greens are wilted.
Remove from heat, garnish with chopped green onions, and serve hot over rice or noodles.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017