Spicy Sichuan-Style Black Bean Tofu Stir Fry
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 (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.
Ingredients
- 400 g silken tofu
- 2 tbsp fermented black beans
- 1 tbsp red chili oil
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 medium green bell pepper, sliced
- 3 stalks scallions, chopped
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 3 tbsp vegetable oil
- 1 tsp sugar
- 60 ml water
Instructions
- Step 1: Press 400 g silken tofu gently to remove excess water, then cut into 1-inch cubes.
- 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.
- 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.
- Step 4: Add 1 sliced green bell pepper and 3 chopped scallions, stir-fry for 2 minutes until vegetables are tender-crisp.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Sichuan-Style Black Bean Tofu Stir Fry take to make?
Total time is about 25 minutes (10 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 Spicy Sichuan-Style Black Bean Tofu Stir Fry?
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 silken tofu from drying out.
Can I substitute ingredients in Spicy Sichuan-Style Black Bean Tofu Stir Fry?
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 Spicy Sichuan-Style Black Bean Tofu Stir Fry 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 Spicy Sichuan-Style Black Bean Tofu Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
