A wonderful combination of fried tofu and soybean sprouts

I was given a small bundle of garlic sprouts when I bought vegetables at the vegetable and fruit store downstairs at home, and I never took the initiative to eat garlic sprouts but I didn't want to waste ingredients, so I naturally wanted to think of a good recipe to add it. Recently, I miss soybean sprouts very much, not only delicious but also nutritious, soybeans will release more minerals after germination is more conducive to absorption, trypsin inhibitors are also weakened a lot to increase protein absorption, and the oligosaccharides that can cause bloating are gone, excellent ingredients. Thus, this recipe was born. Healthy and nutritious meals can also be easy to make and tasty.

Ingredients

Soybeansprouts 100 gram

Friedtofu 150 gram

Tomatoes 1 piece

Garlicsprouts 3 root

Blackfungus amount

Fuelconsumption amount

paprika amount

Cooking Instructions

The ingredients are prepared as shown in the picture. I use dried fungus that is soaked. Soybean sprouts are organic.
Peel and cut the tomatoes into cubes, which will make it easier to get out of the sand and increase the sweet and sour taste of the dish. (After the skin is cross-cut, add a little water to the pot and steam for 1-2 minutes, take it out and rinse and peel)
Cut the garlic sprouts into sections.
Heat the pan and add a little oil. Stir-fry the garlic sprouts and black fungus first. The garlic sprouts are stir-fried to bring out the fragrance, and the black fungus is boiled softer.
Add bean sprouts, fried tofu and tomatoes in turn, these 3 are super cooked, so stir-fry twice after getting out of the pot and ready to add seasonings out of the pot.
The seasoning is made with only oil and paprika. It's both sweet and salty.
Sweet and sour, the fried tofu bursts with juice when you bite into it. How so? Healthy meals can also be easy to make and tasty.