Stir-Fried Tofu with Black Bean Sauce and Baby Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory vegetarian stir-fry featuring firm tofu and crisp baby bok choy coated in a rich, umami-packed black bean sauce. This chinese-inspired vegetarian (vegetarian) ready in about 30 minutes blends firm tofu, drained and cubed, baby bok choy, halved lengthwise, garlic cloves, minced 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 280 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press the 14-ounce firm tofu to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering, then add tofu cubes and stir-fry for 5-6 minutes until golden on all sides. Remove tofu and set aside.
  3. Step 3: Lower heat to medium, add 3 minced garlic cloves and 1 tablespoon minced ginger to the wok, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 2 tablespoons mashed fermented black beans and 2 tablespoons soy sauce, stirring to combine.
  5. Step 5: Add 2 cups halved baby bok choy and 1/4 cup water, cover and cook for 3-4 minutes until bok choy is tender but crisp.
  6. Step 6: Return tofu to the wok, drizzle with 1 tablespoon sesame oil, and toss to coat.
  7. Step 7: Mix 1 teaspoon cornstarch with 1 tablespoon water and pour into the wok, stirring until the sauce thickens and coats the tofu and vegetables, about 1 minute.
  8. Step 8: Garnish with 2 sliced scallions and serve hot.

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Frequently asked questions

How long does Stir-Fried Tofu with Black Bean Sauce and Baby Bok Choy take to make?

Total time is about 30 minutes (15 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 with Black Bean Sauce and Baby Bok Choy?

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 with Black Bean Sauce and Baby Bok Choy?

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 with Black Bean Sauce and Baby Bok Choy 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 with Black Bean Sauce and Baby Bok Choy vegetarian?

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

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