Spicy Sichuan-Style Black Bean Tofu Stir Fry

By AislePrompt Editorial · ·

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 bold and flavorful stir fry featuring silken tofu and spicy fermented black beans, balanced with fresh vegetables and chili oil. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs silken tofu, fermented black beans, red chili oil 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Press 400 g silken tofu gently to remove excess water, then cut into 1-inch cubes.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over medium-high heat until shimmering; carefully add tofu cubes and pan-fry for 3 minutes on each side until golden and slightly crispy, then remove tofu and set aside.
  3. Step 3: In the same wok, add 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp fermented black beans, stir-frying for 1 minute until fragrant.
  4. Step 4: Add 1 sliced green bell pepper and 3 chopped scallions, stir-fry for 2 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp red chili oil, 1 tsp sugar, and 60 ml water; bring to a simmer and cook for 2 minutes until sauce slightly thickens.
  6. Step 6: Return the tofu to the wok and gently toss to coat with the sauce, cooking for another 1 minute until heated through and flavors meld.

Related recipes