Tofu, Sprouted Mung Beans & Veggies in Mango Chutney Sauce

A light dinner served with rice or noodles – This Mango Chutney sauce is quick and easy to make and tastes great.

I sprouted mung beans and looked for something interesting to do with them, I had tofu and vegetables and decided to try cooking them with chutney. I would definitely cook it again with Broccoli.

If you haven’t got Sprouted mung beans – no worries, they don’t even have to be soaked, but will digest better after soaking over night. cook before adding to the stir fry until soft enough (up to 30 minutes but likely to take much less if soaked)

Mushroom Soy sauce – I couldn’t find a specific name for it but there are many brands. it’s a REALLY good substitute for fish/oyster sauce and a MUST have in every kitchen. I’m serious.

Tofu, Sprouted Mung Beans and Veggies in Mango Chutney
Tofu, Sprouted Mung Beans and Veggies in Mango Chutney

 

Tofu, Sprouted Mung Beans & Veggies in Mango Chutney Sauce
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Tofu, Sprouted Mung Beans & Veggies in Mango Chutney Sauce
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix together the soy, mushroom sauce, chili sauce, lemon juice and mango chutney.
  2. Fry the tofu separately for 10 minutes in 1 tbsp coconut oil to make it crispy.
  3. in a big pan or wok fry the garlic and ginger in 2 tbsp coconut oil on high heat. add in the carrots, and shortly after - pumpkin and green beans.
  4. after 5 minutes of cooking - add the sauces mixture and 1 cup of water. stir well and add Tofu in.
  5. Turn off heat and add Sesame oil and Sprouted mung beans.
  6. serve with Rice or noodles.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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