Let’s start by measuring 1 cup of mung beans. Make sure to wash the mung beans thoroughly with water, then set them aside.

Grab 4 cloves of garlic. Press each clove using the side of your knife, remove the skin, then slice and mince them.

Grab the onion and cut it lengthwise. Save half the onion for another recipe. Cut off the ends, peel the skin, and slice while keeping the root intact. Turn and slice again to create a diced onion.

Slice the tomato crosswise next to the stem, remove the stem, place the halves flat side down, and dice.

For the ginger, grate about a 1-inch knob using a microplane. If using fresh ginger, simply mince it.

Trim the stems off the sweet potato leaves and rinse them with water.

Prepare 2 dried bay leaves.

Measure 1/2 cup veggie cube or prepare vegetable broth/bouillon.

Measure 2 tablespoons fish sauce (or vegan alternative).

Prepare 5 cups of water, along with oil, salt, and black pepper to taste.

In a pot over medium heat, add the oil. Once hot, sauté the onions until lightly browned.

Add the garlic and grated ginger, and sauté for about 1 minute.

Add the tomatoes and cook until softened.

Add the mung beans with 1 teaspoon salt, bay leaves, and fish sauce. Cook for about 1 minute.

Add the water and bouillon.

Turn the heat to high. Once boiling, reduce the heat to low, cover, and simmer for about 35 minutes or until the mung beans are tender. Stir occasionally for even cooking.

Tofu:

Slice the tofu lengthwise and press with a towel to remove excess water. Cut into cubes.

Transfer to a bowl and add oil, soy sauce, garlic powder, onion powder, and black pepper. Mix well.

Add cornstarch and toss to coat evenly.

Air fry at 400°F for 10 minutes, shaking halfway through, until crispy.

Once tender, add the greens. Season with salt and pepper to taste. Mix and cook for another 1–2 minutes.

Serve in a bowl and top with crispy tofu.