Tofu and Mung Bean Noodle Stir-Fry with Tamarind Sauce

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs mung bean noodles, firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

6 oz mung bean noodles
14 oz block, pressed and cubed into 1-inch pieces firm tofu
3 tbsp vegetable oil
3, minced garlic cloves
1 medium, thinly sliced shallot
1 1/2 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp brown sugar
2 stalks, chopped green onions
1 tbsp fresh lime juice
1/4 cup for garnish crushed roasted peanuts
to taste salt

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Instructions

Step 1: Soak 6 oz mung bean noodles in warm water for 10 minutes until softened, then drain and set aside.
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.
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.
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.
Step 5: Add the softened mung bean noodles and fried tofu back to the skillet. Toss gently to coat everything evenly with the sauce.
Step 6: Remove from heat and stir in 2 chopped green onions and 1 tbsp fresh lime juice. Season with salt to taste.
Step 7: Serve garnished with 1/4 cup crushed roasted peanuts for a crunchy finish.