So simple yet so delicious. Asian. Healthy. Delicious. And delicious! This “Mixed Greens Asian Style” recipe is just perfect for a quick meal when you come home after a long day and you’re just craving a fresh, healthy and flavourful dish.
Actually, this dish was created by my boyfriend as we tried to make homemade dumplings (no, a dumpling recipe won’t come out in the next time, I still have to learn how to shape them beautifully). By the way, these were the leftovers which we threw all together in a pan and added some Asian spiced sauce.
As a plus, you can easily make the dish one day in advance and heat it up as preferred. Therefore I suggest making a loooot and store it up in the fridge as it won’t last forever (because of its deliciousness).
This “Mixed Greens Asian Style” is just the perfect side for jasmine rice (or basmati), roasted bread as well as for soba, udon or rice noodles (find the difference here).
- 250 g Tofu, cubed
- 300g cabbage, finely chopped
- 1 scallion (90g), finely chopped
- 30 g alfalfa sprouts
- 50 g mung beans
- 5 g ginger, grated
- 75 ml soy sauce
- Juice of ½ a lime
- 1 tsp coconut sugar
- 1 tsp
- In the first place, sear tofu for three minutes in a non-stick pan (don’t use any water).
- Then, add all the veggies apart from the mung beans and alfalfa sprouts. Then add the soy sauce, lime juice, and coconut sugar. Fry for 5 minutes.
- Finally, add the mung beans and alfalfa sprouts and fry for another minute.