Stir-Fried Tofu and Shiitake Mushrooms with Black Bean Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory Asian stir-fry featuring firm tofu and shiitake mushrooms in a bold black bean garlic sauce, perfect over steamed rice. This chinese-inspired stir fry (vegetarian, vegan) ready in about 35 minutes blends divided vegetable oil, minced garlic cloves, grated 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 320 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: 20 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and fry for 3-4 minutes per side until golden and crispy. Remove and set aside.
  2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 1/2 cup soaked and sliced shiitake mushrooms and 2 tbsp chopped fermented black beans, stir-frying for 2 minutes until mushrooms soften.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1/4 cup water. Bring to a simmer.
  5. Step 5: Return the tofu to the pan, toss gently to coat, then add the cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp water). Cook stirring for 1-2 minutes until sauce thickens and coats tofu and mushrooms.
  6. Step 6: Sprinkle 2 sliced green onions over the top, stir once, then turn off heat and serve immediately with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Tofu and Shiitake Mushrooms with Black Bean Sauce take to make?

Total time is about 35 minutes (20 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 with 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 with 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 with 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 Stir-Fried Tofu and Shiitake Mushrooms with Black Bean Sauce vegetarian?

Yes — this recipe is tagged vegetarian, vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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