Crisp Bean Sprout and Tofu Salad (Lunchbox Side Dish)
Crisp Bean Sprout and Tofu Salad – Perfect for a Simple Lunchbox Side!
This side dish offers a delightful combination of crunchy bean sprouts and soft tofu, creating a wonderful harmony of textures. It’s simple yet packed with flavor and nutrition, making it an excellent choice for lunchboxes or as a staple at home. Adding shredded seaweed elevates the taste even further for this special recipe.
Main Ingredients
- 1 bag Bean Sprouts (approx. 200g)
- 1/4 block Tofu (approx. 70-80g)
- A tiny bit of Carrot (for garnish or color)
- 1 sheet Seaweed (roasted or seasoned)
Seasoning
- 1 tsp Salt (adjust to taste, do not pack the spoon)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (whole or ground)
- 1 tsp Salt (adjust to taste, do not pack the spoon)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (whole or ground)
Cooking Instructions
Step 1
Rinse the bean sprouts thoroughly under cold water two to three times. Gently wash them to avoid breaking off the tips.
Step 2
Place the rinsed bean sprouts in a pot. Cover and cook without any added water, or with just 1-2 tablespoons of water. The bean sprouts will release enough moisture to cook. (Tip: Avoid adding salt while boiling to keep the bean sprouts crisp and tender. You’ll season it when mixing, so be mindful not to make it too salty.)
Step 3
Prepare 1/4 block of tofu. This amount is balanced with 1 bag of bean sprouts, but you can adjust the tofu quantity to your preference. Too much tofu might reduce the crispness of the bean sprouts.
Step 4
Seaweed is an optional ingredient, but it adds a richer flavor. Lightly toast the seaweed sheet in a dry pan. (Tip: Using pre-roasted or seasoned seaweed sheets can be convenient.)
Step 5
Tear the toasted seaweed into small pieces by hand, or cut it into bite-sized pieces (about 1-2 cm). Crumbled seaweed also adds a nice texture.
Step 6
Mash the tofu without squeezing out its water. Keeping the tofu moist ensures the salad won’t be dry and adds a smoother texture.
Step 7
Use a fork or spoon to mash the tofu until it’s smooth. Mash it finely so there are few large lumps.
Step 8
Finely julienne or mince a very small amount of carrot. This is mainly for color and can be omitted if desired.
Step 9
In a large bowl, combine all the seasoning ingredients (salt, sesame oil, sesame seeds).
Step 10
Mix the seasoning ingredients well to create the dressing.
Step 11
Add the cooked bean sprouts, mashed tofu, and shredded carrot to the bowl with the dressing.
Step 12
Gently toss everything together until the seasoning is evenly distributed. Be careful not to mash the bean sprouts further. Mix lightly so the seasoning coats everything well.
Step 13
After mixing the salad, remove half of it into a separate bowl. Add the prepared shredded seaweed to the remaining half in the original bowl and toss gently again to incorporate the seaweed flavor. (Tip: Seaweed can become soggy over time, so it’s best to mix it in just before serving for optimal crispness.)
