How long does it take to make Shungiku Microgreen Stir-Fry with Tofu?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated July 14, 2026
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Shungiku microgreens are best added fresh as a finishing ingredient. This quick and nutritious stir-fry combines tender tofu and vibrant shungiku microgreens, delivering a colorful and satisfying meal. Inspired by the fresh flavors at The Lighthouse Restaurant & Lounge.
This recipe takes approximately 30 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 block firm tofu, pressed and cubed
2 cups shungiku microgreens
1 bell pepper, sliced
1 cup snap peas
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
Cooked rice for serving
In a large skillet, heat sesame oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the cubed tofu to the skillet, cooking until golden brown on all sides, about 5-7 minutes.
Stir in the bell pepper and snap peas, cooking for an additional 5 minutes until the vegetables are tender-crisp.
Add the shungiku microgreens and soy sauce, stirring gently to combine. Cook for another 2 minutes until the microgreens are just wilted.
Serve the stir-fry over a bed of cooked rice for a complete meal.
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