Stir-Fried Hidden Garden Vegetables with Tofu and Black Bean Sauce

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 developed and reviewed.

A vibrant stir-fry featuring a colorful mix of garden vegetables and firm tofu in a savory black bean sauce, perfect for a quick, healthy dinner. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, baby corn, snap peas 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
1 cup, cut in half lengthwise baby corn
1 cup, trimmed snap peas
1 medium, julienned red bell pepper
1 medium, thinly sliced carrot
4 minced garlic cloves
1 tbsp minced ginger
3 tbsp black bean sauce
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 sliced diagonally green onions
1 tbsp for garnish toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 14 oz firm tofu cubes and stir-fry for 5-6 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
Step 2: In the same wok, add 4 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 cup baby corn halves, 1 cup snap peas, 1 medium julienned red bell pepper, and 1 medium thinly sliced carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: Return the tofu to the wok and add 3 tbsp black bean sauce, 2 tbsp soy sauce, and 1 tbsp sesame oil. Toss everything together for 2 minutes until the sauce coats all ingredients and is heated through.
Step 5: Remove from heat, sprinkle 2 sliced green onions and 1 tbsp toasted sesame seeds on top before serving.