Soy Sauce Tofu Salad

Ingredients

• Tofu150 g
• Oil1 tablespoon (10 ml)
• Carrot1/2 medium (30 g)
• Snow Peas1/2 cup (100 g)
• Mung Bean Sprouts2 cup (180 g)
• Soy Sauce1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   Cut all the vegetables into thin strips, except the bean sprouts.

2. 2

   Step 2

   Dice the tofu and set aside.

3. 3

   Step 3

   Heat the oil in a pan and cook the vegetables over medium heat until soft. If desired, you can cover to speed up the process.

4. 4

   Step 4

   Add the tofu and soy sauce and mix.

5. 5

   Step 5

   Once mixed, serve.

6. 6

   Step 6

   If desired, you can add chopped chili and/or a pinch of sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Soy Sauce Tofu Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.