Shungiku Microgreens and Tofu Stir-Fry

Ingredients

• 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

Instructions

• 1

  In a pan over medium heat, add olive oil and sauté the minced garlic until fragrant.

• 2

  Add the cubed tofu and cook until golden brown, about 5 minutes, stirring occasionally.

• 3

  Add the sliced bell pepper and julienned carrot, and stir-fry for another 3-4 minutes until vegetables are tender.

• 4

  Pour in the soy sauce and sesame oil, and mix well, cooking for an additional 2 minutes.

• 5

  Finally, gently fold in the shungiku microgreens and cook for another minute until just wilted before serving.

Sources & Chef Credits