Quick Stir-Fried Tofu with Garlic and Ginger in Spicy Black Bean Sauce

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fast and flavorful vegan stir fry featuring crispy tofu tossed with aromatic garlic, ginger, and a spicy black bean sauce. This Chinese-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, drained and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving

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Ingredients

14 oz extra firm tofu, drained and cubed
3 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp fermented black beans, rinsed and chopped
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp red chili flakes
2 stalks green onions, sliced
1 tsp sesame oil

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Instructions

Step 1: Pat dry 14 oz extra firm tofu and cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a wok over medium-high heat, then add tofu cubes and fry for 6-8 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same wok, add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 2 tbsp chopped fermented black beans. Stir-fry for 1-2 minutes until fragrant.
Step 3: Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp red chili flakes to the wok. Stir and cook for 1 minute until sauce thickens slightly.
Step 4: Return the crispy tofu to the wok and toss gently to coat with the sauce. Cook for another 2 minutes.
Step 5: Remove from heat and drizzle 1 tsp sesame oil over the tofu. Garnish with 2 sliced green onions before serving.