Spicy Tofu Stir-Fry with Ginger and Black Bean Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir-fry featuring crispy tofu tossed in a savory black bean sauce brightened by fresh ginger and chili. This chinese-inspired vegan (vegan) ready in about 30 minutes blends cornstarch, vegetable oil, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, reduce heat to medium. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp mashed fermented black beans, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp red chili flakes. Cook for 2 minutes until the sauce thickens slightly.
  4. Step 4: Add 1 sliced red bell pepper and 1 cup trimmed snap peas, sauté for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Return the crispy tofu to the skillet and toss gently to coat with the sauce and vegetables. Cook for 2 more minutes to combine flavors.
  6. Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving with steamed rice or noodles.

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 Spicy Tofu Stir-Fry with Ginger and Black Bean Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Tofu Stir-Fry with Ginger and Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spicy Tofu Stir-Fry with Ginger and Black Bean 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 Spicy Tofu Stir-Fry with Ginger and Black Bean 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 Spicy Tofu Stir-Fry with Ginger and Black Bean 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