Spicy mung bean sprouts and tofu

Spicy mung bean sprouts and tofu

A variation of the chili eggplants. The same spice paste is used but this dish has more crisp to it. The fried tofu cubes add body and volume to the dish; the mung bean sprouts add a lightness and sweetness that is as refreshing as a sunny tropical day.

For best results, do not overcook the mung bean sprouts. They are best eaten while still lightly crisp.

Recipe: Spicy mung bean sprouts and tofu


  • 2 tbsps. of cooking oil
  • 4 shallots or two red onions, diced
  • 4 cloves of garlic, peeled and crushed
  • 2 knobs of ginger, each about an inch cube, peeled and sliced
  • 2 bird’s eye chilis
  • 2 tbsps. of patis (fish sauce)
  • 1 tbsp. of sugar
  • 2 c. of fresh mung bean sprouts, rinsed and drained
  • 3/4 c. of fried cubed tofu
  • sliced scallions, to garnish (optional)


  1. In a blender or food processor, grind the shallots, garlic, ginger, chilis and patis until pasty. If the machine won’t run properly, add a few tablespoonfuls of water to help it along.
  2. Chili eggplants
  3. Heat the cooking oil in a wok or frying pan.
  4. Over medium heat, saute the spice paste until the color deepens and the paste separates from the oil, about ten minutes.
  5. Taste the paste. Adjust the seasonings, if needed, adding more patis or sugar, or both.
  6. Turn up the heat to high. Add the mung bean sprouts and tofu. Stir fry just until heated through and the mung bean sprouts start to soften, about a minute.
  7. Spicy mung bean sprouts and tofu
  8. A sprinkle of finely sliced scallions before serving adds color and even more flavor to the dish.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 4

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