Ingredients 1/2 pound fresh mung bean sprouts 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon chili garlic sauce 2 teaspoons sugar or honey 1 package (16 ounces) soft tofu, drained 1 teaspoon toasted white sesame seeds 1/2 teaspoon black sesame seeds 1/4 cup chopped toasted walnuts Instructions Parboil mung bean sprouts in a pot of boiling water for 1 minute. Drain, rinse with cold water, and drain again. Remove to a serving plate, cover, and refrigerate until chilled. Combine dressing ingredients in a bowl; set aside. Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing over tofu and garnish with sesame seeds and walnuts.