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red bean curd stir fry
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5 from 4 votes

Red Bean Curd Stir Fry

A super yummy and easy weeknight stir fry utilizing red fermented bean curd.
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: red bean curd stir fry
Servings: 4 people
Calories: 481kcal


  • 14 oz firm tofu optional, cut into small cubes
  • 3 shiitake mushrooms sliced into ½ inch thick pieces
  • 3 ½ oz wood ear mushrooms cut into 2 inch strips
  • 23 oz Napa cabbage cut into large pieces ~1-2 inches
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 3 red bean curd
  • 1 tsp red bean curd brine the liquid the red bean curd comes in
  • 3 ½ oz cellophane noodles cut into 2 inch strips
  • 1 tsp sesame oil


  • Fry the tofu. Heat oil to 325 degrees F and fry tofu until it is brown all sides (3-5 minutes). Set aside.
  • Heat oil over high heat in a large pan. Add the shiitake mushrooms, wood ear mushrooms, and cabbage. Cover and cook for 3-5 minutes until the vegetables are soft.
  • Add the fried tofu, soy sauce, salt, sugar, red bean curd, and red bean curd sauce. Cook for 1-2 minutes more. Check the vegetables are completely soft.
  • Add the noodles and cook for a minute.
  • Finally add the sesame oil. Mix and serve over white rice.


Calories: 481kcal | Carbohydrates: 41g | Protein: 39g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Sodium: 905mg | Potassium: 507mg | Fiber: 6g | Sugar: 7g | Vitamin A: 518IU | Vitamin C: 44mg | Calcium: 629mg | Iron: 6mg