Spicy Szechuan Sprout Salad
  • CourseMain Dish
Servings
6people
Servings
6people
Ingredients
  • 2oz mung bean sprouts
  • 2oz broccoli or sunflower sprouts
  • 4oz shiitake mushrooms, sliced and sauteed (stems removed)
  • 2whole green onions, thinly sliced
  • 1/4cup carrots, shredded or julienned
  • 1cup green cabbage, shredded
  • 16 oz pacakge baked tofu, cubed
  • 1clove garlic, minced
  • 2Tbsp sesame oil
  • 2Tbsp tamari
  • 2Tbsp rice vinegar
  • 2Tbsp brown sugar
  • 2Tsp Sambal Oelek or Sriracha chili sauce
Instructions
  1. In large bowl, gently toss the sprouts, sauteed mushrooms, green onions, carrots, cabbage, and tofu together.
  2. In a small bowl, mix the garlic, sesame oil, tamari, vinegar, sugar, and chili sauce.
  3. Pour sauce over the vegetable mix and gently toss to combine. Serve immediately.
Spicy Szechuan Sprout Salad
Print Recipe
  • CourseMain Dish
Servings
6 people
Servings
6 people
Ingredients
  • 2 oz mung bean sprouts
  • 2 oz broccoli or sunflower sprouts
  • 4 oz shiitake mushrooms, sliced and sauteed (stems removed)
  • 2 whole green onions, thinly sliced
  • 1/4 cup carrots, shredded or julienned
  • 1 cup green cabbage, shredded
  • 1 6 oz pacakge baked tofu, cubed
  • 1 clove garlic, minced
  • 2 Tbsp sesame oil
  • 2 Tbsp tamari
  • 2 Tbsp rice vinegar
  • 2 Tbsp brown sugar
  • 2 Tsp Sambal Oelek or Sriracha chili sauce
Servings: people
Units:
Instructions
  1. In large bowl, gently toss the sprouts, sauteed mushrooms, green onions, carrots, cabbage, and tofu together.
  2. In a small bowl, mix the garlic, sesame oil, tamari, vinegar, sugar, and chili sauce.
  3. Pour sauce over the vegetable mix and gently toss to combine. Serve immediately.
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