Sprouted Moong & Tofu Salad

Prep:

Soak moong beans in water overnight. Drain and leave in colander, covered with a damp paper towel for another day or two (until beans are sprouted).

Saute tofu cubes (small) in a little oil.

Assembly:

In a large bowl, add sprout beans, fried tofu, sliced veggies (radish, cucumber, etc.). Add chopped mint and coriander. Toss well with any dressing of your choice.

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