Sichuan-Style Tofu and Vegetable Stir-Fry with Fermented Bean Paste

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Firm tofu and crisp vegetables stir-fried in a savory sauce of mashed fermented black beans, garlic, and ginger for a deeply umami-packed vegetarian dish. This asian-inspired vegetarian ready in about 35 minutes pairs vegetable oil, rinsed and mashed fermented black beans, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat. Add the tofu cubes and stir-fry for 4-5 minutes until golden brown on all sides, then set aside.
  2. Step 2: Add 3 tbsp mashed fermented black beans, 2 tbsp minced garlic, and 1 tbsp minced ginger to the wok. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 cup broccoli florets, 1 cup snap peas, and 1 sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar. Add 1 tbsp cornstarch mixed with 2 tbsp water and cook for 1 minute until the sauce thickens and coats the vegetables.
  5. Step 5: Return the tofu to the wok, toss to coat, and cook for 1 minute. Garnish with 2 sliced green onions and serve.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sichuan-Style Tofu and Vegetable Stir-Fry with Fermented Bean Paste take to make?

Total time is about 35 minutes (20 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 Sichuan-Style Tofu and Vegetable Stir-Fry with Fermented Bean Paste?

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 vegetable oil from drying out.

Can I substitute ingredients in Sichuan-Style Tofu and Vegetable Stir-Fry with Fermented Bean Paste?

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 Sichuan-Style Tofu and Vegetable Stir-Fry with Fermented Bean Paste 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.

What goes well with Sichuan-Style Tofu and Vegetable Stir-Fry with Fermented Bean Paste?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes