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bean sprouts and tofu stew 2026 03 15 113859 683x1024 1

Bean Sprouts and Tofu Stew

A delicious and healthy bean sprouts and tofu stew, packed with nutrients and flavors, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegan
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups bean sprouts
  • 1 block firm tofu, cubed Choose firm tofu for better texture.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 bell pepper, chopped
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce Adjust to taste.
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Cooking the stew
  1. In a large pot, heat the sesame oil over medium heat and add the chopped onion and minced garlic. Sauté until fragrant.
  2. Add the sliced carrots and chopped bell pepper, cooking until slightly softened.
  3. Stir in the cubed tofu and cook for an additional 2 minutes.
  4. Pour in the vegetable broth and soy sauce, bringing the mixture to a boil.
  5. Add the bean sprouts and reduce heat to a simmer for about 10 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped green onions.

Notes

This dish pairs well with steamed rice or can be enjoyed on its own for a light meal. To store leftovers, let the stew cool down completely. Then, transfer it to an airtight container and refrigerate for up to 4 days or freeze for up to 2 months. When reheating, add a bit of water to loosen it up if necessary.