How long does it take to make Shungiku Microgreens and Tofu Stir-Fry?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated April 21, 2026
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Shungiku microgreens are best added fresh as a finishing ingredient. This vibrant stir-fry combines the unique flavor of shungiku microgreens with tofu, creating a quick, nutritious meal bursting with fresh ingredients.
This recipe takes approximately 20 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.
200g firm tofu, cubed
1 cup shungiku microgreens
1 bell pepper, sliced
1 carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon garlic, minced
In a pan over medium heat, add olive oil and sauté the minced garlic until fragrant.
Add the cubed tofu and cook until golden brown, about 5 minutes, stirring occasionally.
Add the sliced bell pepper and julienned carrot, and stir-fry for another 3-4 minutes until vegetables are tender.
Pour in the soy sauce and sesame oil, and mix well, cooking for an additional 2 minutes.
Finally, gently fold in the shungiku microgreens and cook for another minute until just wilted before serving.
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
3. Yield performance, mineral profile, and nitrate content in a selection of seventeen microgreen species — Frontiers in Plant Science, 2023
4. Specialty Greens Pack a Nutritional Punch — USDA Agricultural Research Service, 2014