In the Kitchen: Stir-fry Mung Bean Sprouts with Tofu

I recently tried cooking this dish and found out that my daughter loves mung bean sprouts (togue). We tried it again last night and she still ate it! :) Now, this is gonna be a staple dish for our family. :)

This is a very easy recipe I picked up from the net. Since we are practicing the Baby-Led Weaning approach in feeding Ava, I skipped some seasoning and made the dish more BLW friendly. :) Let me share with you my recipe.

Ingredients:

1 pack Mung Bean Sprouts (I got the packed ones from SM, 30Php per pack I think)

250 grams Tofu, 1/2" thick sliced

1 medium-sized Onion

1 medium-sized Red Bell Pepper

1 medium-sized Green Bell Pepper

2 medium-sized Carrots

1 cup chicken broth (please use real broth, not bouillons)

1 tbsp. Oyster Sauce

Garlic Powder

Ground Black Pepper

Cooking Oil

How to Cook:

1. Heat your oil in a pan over medium heat. Add your tofu and cook until brown on all sides. Cool down a bit then slice into cubes. Set aside.
2. While frying the tofu, you can slice your onion, bell peppers and carrots into thin strips (juilenne cut).
3. In the same pan, sauté onion.
4. Add the chicken broth (or you can just add plain water if you don't have chicken broths available) and the oyster sauce. Add the carrots and mung beans. Simmer for about 3 minutes. Then add the bell pepper and simmer for another 3 minutes.
5. Add the tofu, a dash of garlic powder and ground black pepper.
6. Simmer for about 2 minutes and then it's ready.
7. Serve hot and enjoy! :)

*Best paired with Fried Tilapia. ;)