Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce

By · Reviewed by AislePrompt Editorial · ·

A vibrant Burmese-inspired stir-fry combining soft tofu, mung bean noodles, and a tangy tamarind sauce for a quick and satisfying vegetarian meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends mung bean noodles, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 6 oz mung bean noodles in warm water for 10 minutes until softened, then drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 thinly sliced shallot; sauté for 2-3 minutes until fragrant and golden.
  4. Step 4: Stir in 1 1/2 tbsp tamarind paste, 2 tbsp soy sauce, and 1 tbsp brown sugar, cooking for 1 minute until the sauce thickens slightly.
  5. Step 5: Add the softened mung bean noodles and fried tofu back to the skillet. Toss gently to coat everything evenly with the sauce.
  6. Step 6: Remove from heat and stir in 2 chopped green onions and 1 tbsp fresh lime juice. Season with salt to taste.
  7. Step 7: Serve garnished with 1/4 cup crushed roasted peanuts for a crunchy finish.

Equipment for this recipe

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Frequently asked questions

How long does Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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