Stir-Fried Tofu and Vegetables with Authentic Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Firm tofu and crisp vegetables are stir-fried with a rich, traditional black bean sauce for a deeply savory vegan dish with bold flavors. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, bell pepper, broccoli florets 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 firm tofu
• 1 medium bell pepper
• 1.5 cups broccoli florets
• 1 medium carrot
• 2 tbsp fermented black beans
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 3 garlic cloves
• 1 inch piece fresh ginger
• 1 tsp cornstarch
• 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: Drain and press 14 oz firm tofu, then cut into 1-inch cubes. Dice 1 medium bell pepper, cut 1.5 cups broccoli into bite-sized florets, and peel and julienne 1 medium carrot.
2. Step 2: Rinse 2 tbsp fermented black beans under cold water and roughly chop. Mince 3 garlic cloves and grate 1 inch fresh ginger.
3. Step 3: In a small bowl, mix 1/4 cup water with 1 tsp cornstarch until smooth and set aside.
4. Step 4: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add tofu cubes and stir-fry for 5 minutes until golden on all sides. Remove tofu and set aside.
5. Step 5: In the same wok, add 1 tbsp sesame oil, minced garlic, grated ginger, and chopped black beans. Stir-fry for 30 seconds until fragrant.
6. Step 6: Add bell pepper, broccoli, and carrot to the wok and stir-fry for 4-5 minutes until vegetables are tender-crisp.
7. Step 7: Return tofu to the wok, pour in 2 tbsp soy sauce and the cornstarch-water mixture. Stir continuously for 2 minutes until sauce thickens and coats all ingredients evenly. Serve hot.