Boiled mung bean sprouts cucumber and dried tofu sticks in soy milk

Ingredients

100 grams mung bean sprout

100 grams cucumber

50 grams dried tofu stick

3 cups soy milk

1/2 teaspoon salt

Method

1. Rinse the mung bean sprouts, slice the cucumber

 

2. Immerse the dried tofu sticks in warm water, until softened

 

3. Heat a stew pan over high heat, pour soy milk in the stew pan, bring to a boil

 

4. Turn down to medium heat, drop the tofu sticks in the stew pan, boil for 3 minutes

 

5. Drop the mung bean sprouts and cucumber in the stew pan, boil for 2 minutes

 

6. Season with salt

 

7. Serve