Stir-Fried Tofu and Vegetables in Spicy Black Bean Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Firm tofu stir-fried with colorful vegetables in a bold, spicy black bean sauce that delivers a satisfying vegetarian main dish. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, red bell pepper, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, pressed and cut into 1-inch cubes firm tofu
• 1 medium, sliced into strips red bell pepper
• 1 cup, trimmed snow peas
• 1 large, julienned carrot
• 3 stalks, sliced green onions
• 2 tbsp, rinsed and mashed fermented black beans
• 3 cloves, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 3 tbsp vegetable oil
• 1 tsp mixed with 2 tbsp water cornstarch

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 14 oz firm tofu cubes and stir-fry for 5-6 minutes until all sides are golden brown. Remove tofu and set aside.
2. Step 2: In the same wok, add 1 tbsp vegetable oil, then add 3 minced garlic cloves and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 tbsp mashed fermented black beans, 1 medium sliced red bell pepper, 1 cup snow peas, 1 large julienned carrot, and 3 sliced green onions. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Return the tofu to the wok and add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp chili garlic sauce. Stir to combine.
5. Step 5: Pour in the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook for 1-2 minutes until sauce thickens and coats the tofu and vegetables.
6. Step 6: Remove from heat and serve hot over steamed rice or noodles.