Stir-Fried Tofu and Shiitake Mushrooms in Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A savory vegan stir-fry combining firm tofu and earthy shiitake mushrooms coated in a rich black bean sauce inspired by regional Chinese cooking. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, dried shiitake mushrooms, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 14 oz block, drained and cut into 1-inch cubes firm tofu
• 1 oz, soaked in warm water for 30 minutes and sliced dried shiitake mushrooms
• 3 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp, rinsed and roughly chopped fermented black beans
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2, sliced diagonally scallions
• 1/4 cup water
• 1 tsp mixed with 1 tbsp water cornstarch
• 1 tsp sesame oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 5-6 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Stir-fry 3 minced garlic cloves, 1 tbsp minced ginger, and 2 tbsp rinsed and chopped fermented black beans for 1 minute until fragrant.
3. Step 3: Add 1 oz soaked and sliced shiitake mushrooms and cook for 3 minutes until softened.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Pour in 1/4 cup water and bring to a simmer.
5. Step 5: Return tofu to the wok and toss to coat in the sauce. Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the tofu and mushrooms.
6. Step 6: Remove from heat and drizzle 1 tsp sesame oil over the dish. Garnish with 2 sliced scallions before serving.