Stir-Fried Tofu and Shiitake Mushrooms with Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 recipe (vegetarian, vegan), ready in about 35 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 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 1/2 cup, soaked in warm water for 20 minutes and sliced dried shiitake mushrooms
• 3 tbsp, divided vegetable oil
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp, rinsed and roughly chopped fermented black beans
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 1 tsp, dissolved in 2 tbsp water cornstarch
• 2 stalks, sliced diagonally green onions
• 1/4 cup water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.