PREPARATION: 5 MIN   |    COOKING: 10 MIN    |    READY IN: 15 MIN 

Ingredients (3 serves)

• 4 cup homegrown bean sprouts ideally picked on day 4
• 2 cup homegrown pea sprouts
• 2 cloves garlic (finely sliced)
• 200g firm tofu
• 4 tbsp corn flour (to coat and pan fry tofu)
• 2 tbsp vegetable oil 
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• Some sea salt & black pepper
  
• ¹⁄₂ cup Delicious Fried Garlic

Optional (replace tofu)

• 200g beef chuck (thinly sliced)
• Marinade (1 tbsp soy, 1tbsp sake, 1 tsp sugar)

Side dish

• Korean style multigrain rice topped with Salad Seeds– Organic Nori

Method

1. Prepare tofu: Cut tofu into 2cm cubes, and place on cooking paper to remove moisture.
2. Coat and fry tofu: Coat tofu with cornflour. Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add tofu and cook until golden on all sides. Transfer to a plate.
3. Stir-fry: In the same wok, add 1 tbsp sesame oil and sliced garlic. Stir-fry until fragrant. Add bean sprouts and pea sprouts, stir-frying for 1-2 minutes.
4. Combine and season: Return tofu to the wok. Stir-fry to combine. Add soy sauce, sea salt, and pepper to taste.
5. Finish and serve: Remove from heat, transfer to a plate, and sprinkle with fried garlic. Serve with steamed rice or multigrain rice topped with Sydney Sprouts salad seeds.

To cook beef

• Replace tofu in Step 1.
• Chop the beef into thin strips
• Add the beef into the marinade and coat well using your hands. Set aside.
•  Heat the wok on medium heat, and when it’s hot, add 1 tbsp of vegetable oil and cook beef until it’s almost no longer pink and continue with Step 2.

To grow your own bean sprouts and snow pea sprouts checkout out our website.