Stir-Fried Tofu and Shiitake Mushrooms in Black Bean Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 30 minutes blends vegetable oil, minced garlic cloves, minced 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 280 calories and feeds 4, 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 4 Chinese cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Tofu and Shiitake Mushrooms in 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 Stir-Fried Tofu and Shiitake Mushrooms in 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 Stir-Fried Tofu and Shiitake Mushrooms in 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 Stir-Fried Tofu and Shiitake Mushrooms in Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Tofu and Shiitake Mushrooms in 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.

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