Filipino Sautéed Mung Beans
Full ingredient list
- 1 cup mung beans
- 2 tablespoons olive oil
- 14 ounces tofu, cubed
- 1 onion, minced
- 2 cups whole leaf frozen spinach
- Salt to taste
- Pepper to taste
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Preparation
1
Soak the mung beans overnight.
2
Drain and rinse the beans and add to a saucepan along with 3 cups of water.
3
Place over high heat and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until beans are tender and start to break apart.
4
Drain the beans and set aside.
5
While the beans are cooking, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the tofu and let sit for 3–5 minutes, or until it begins to turn golden. With a spatula, flip the tofu and cook for another 3–4 minutes until golden on both sides. Remove tofu from pan and set aside.
6
Using the same pan or another large frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 3–4 minutes.
7
Add the cooked mung beans and sauté another 1–2 minutes.
8
Then add the remaining 1/2 cup water and frozen spinach and bring to a simmer.
9
When the frozen spinach has cooked through (about 5 minutes), season with salt and pepper to taste and stir gently to combine.
10
Add the tofu on top and serve warm.