Stir-Fried Tofu with Black Bean and Chili Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Firm tofu cubes stir-fried with a spicy, savory black bean chili sauce that delivers bold flavors and a perfect balance of heat. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, fermented black beans, chili garlic sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 250 cal/serving

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Ingredients

400 g, pressed and cut into 1-inch cubes firm tofu
1 tbsp, rinsed and mashed fermented black beans
2 tbsp chili garlic sauce
2 tbsp soy sauce
3 tbsp vegetable oil
2 cloves minced garlic
1 tbsp minced ginger
3 stalks sliced green onions
1/4 cup water
1 tsp mixed with 1 tbsp water cornstarch

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 400 g firm tofu cubes and fry for 5-7 minutes turning occasionally until all sides are golden and slightly crisp. Remove tofu and set aside.
Step 2: In the same skillet, reduce heat to medium and add 2 cloves minced garlic, 1 tbsp minced ginger, and 1 tbsp mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
Step 3: Add 2 tbsp chili garlic sauce and 2 tbsp soy sauce, stirring to combine. Pour in 1/4 cup water and bring to a simmer.
Step 4: Return tofu to the skillet and toss gently to coat with 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 clings to the tofu.
Step 5: Remove from heat, garnish with 3 sliced green onions, and serve hot with steamed rice.