Chilled Tofu With Bean Sprouts


More Tofu Recipes



  • 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


  1. 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.

  2. Combine dressing ingredients in a bowl; set aside.

  3. Cut tofu into 1/2-inch cubes. Place over chilled mung bean sprouts. Drizzle dressing over tofu and garnish with sesame seeds and walnuts.

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