Japanese style stir fry | shoyukoji with bean sprouts and tofu

shoyukoji with bean sprouts and tofu procedure


  • ½ block tofu (cut up into little cubes)
  • Nira (garlic chives) (chopped)
  • 1 pack (9 0z) moyashi (or mung bean sprouts)
  • 1 tsp extra-virgin olive oil ((regular oil can be used as well))
  • 2 tbsp shoyu koji
  • ground white pepper


  1. Add the oil into the pan and heat it up.
  2. Cook the tofu pieces first until a brown crust forms on one side
    Note: You can fry both sides of the tofu if you want more crust
  3. Stir in the garlic chives and bean sprouts
  4. Cover for about a minute until the nira cooks and softens up
  5. Add in the shoyukoji and a little bit of ground white pepper
  6. Stir-fry the contents of the pan until everything is mixed together.
  7. Serve and enjoy!


Remove excess water from the tofu blocks so they don’t splatter too much when frying.

Of course, if you don’t have tofu for whatever reason, you can use chicken.

Moyashi is a very versatile vegetable. You can use it as a side dish (goma-ae) among other things.

If you can’t find nira (garlic chives), you can use garlic cloves instead.

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