Pan-Fried Tofu with Black Bean Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried tofu cubes tossed in a spicy, savory black bean chili sauce, perfect for a vibrant vegetarian main. This Chinese-inspired vegetarian recipe (vegan), ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Drain 14 oz firm tofu and press it between paper towels to remove excess moisture. Cut into 1-inch cubes and toss gently with 3 tbsp cornstarch to coat evenly.
  2. Step 2: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 tbsp mashed fermented black beans, 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp red chili flakes. Sauté for 1-2 minutes until fragrant.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, and 1/4 cup water. Simmer for 2-3 minutes until the sauce thickens slightly.
  5. Step 5: Return the tofu to the skillet and toss gently to coat with the black bean chili sauce. Cook for another 1-2 minutes to absorb flavors.
  6. Step 6: Garnish with 2 sliced scallions before serving.

Frequently asked questions

How long does Pan-Fried Tofu with Black Bean Chili Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Tofu with Black Bean Chili Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Black Bean Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Tofu with Black Bean Chili Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Tofu with Black Bean Chili Sauce vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes