Spicy Tofu and Soybean Stir-fry

Notes: To thaw beans quickly, pour into a colander and rinse with hot water. Serve this stir-fry with cooked rice.

Yield: Makes 3 or 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 54%
  • Protein: 31g
  • Fat: 20g
  • Saturated fat: 2.8g
  • Carbohydrate: 15g
  • Fiber: 0.1g
  • Sodium: 194mg
  • Cholesterol: 0.0mg


  • 1/2 cup fat-skimmed chicken broth or vegetable broth
  • 2 teaspoons white wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstrach
  • 1/4 teaspoon hot chili flakes
  • 1 tablespoon vegetable oil
  • 1 package (12 oz.) frozen shelled soybeans, thawed (see notes), or 2 1/4 cups refrigerated cooked shelled soybeans.
  • 12 ounces firm tofu, rinsed and drained
  • 1 clove garlic, peeled and minced
  • 1 tablespoon chopped fresh ginger
  • Salt


  1. 1. Rinse and drain tofu. Cut into 1/2-inch-thick slices and pat dry with paper towels then cut into 1/2-inch cubes.
  2. 2. In a 1-cup glass measure, mix broth, vinegar, soy sauce, cornstrach, and chili flakes until smooth.
  3. 3. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 teaspoon oil and the soybeans, stir until beans are hot and their skins are slightly blistered, 2 to 3 minutes. Pour into a bowl.
  4. 4. Add remaining 2 teaspoons oil, the ginger, and garlic to pan; stir just until garlic begins to brown about 15 seconds. Add tofu to pan and stir occasionally until tofu is hot and lightly browned, 2 to 3 minutes. Return beans to pan. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste. Pour into a serving dish.
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