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Tofu in Soybean Sauce

Tofu in Soybean Sauce

Full of Plants
Delicious tofu stewed in a salty, sweet, and spicy Vietnamese-inspired soybean sauce! Saucy, packed with umami, this tofu dish is great served with greens and steamed rice!
Prep Time 30 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine Vietnamese
Servings 3
Calories 348 kcal


  • 1 tbsp oil
  • 1 tbsp minced lemongrass
  • 1 clove of garlic minced
  • 1/4 red bird's eye chili finely chopped, optional
  • 1 dry black mushroom (use 2-3 if small) soaked for 10 minutes and finely chopped
  • 1 tsp sugar or maple syrup
  • 1/4 tsp salt
  • 3/4 cup soybean sauce see notes
  • 1/2 cup water
  • 1/4 cup chopped cooked vermicelli
  • 14 ounces firm tofu diced into 1-inch cubes
  • 3 tbsp chopped green onions


  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced lemongrass, garlic, and chili. Sauté for about 2 minutes.
  • Finely chop the dry black mushroom and add to the skillet. Sauté for another minute.
  • Add the sugar, salt, soybean sauce, water, cooked chopped vermicelli, and diced tofu. Let simmer for about 10 minutes, stirring regularly to coat the tofu with the sauce. Let it simmer until the sauce has slightly thickened.
  • Top with chopped green onions and serve hot with steamed rice and/or your favorite greens! Tofu will keep for up to 3 days in the refrigerator.


You can use store-bought soybean sauce, however you will have to make a few adjustments since it's usually more salty and less sweet than the homemade version. Use only 1/2 cup of soybean sauce and increase the sugar (or maple syrup) to 2 tbsp.


Serving: 1gCalories: 348kcalCarbohydrates: 35.1gProtein: 21.7gFat: 14.4gFiber: 3.8gSugar: 17.4g
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