Stir-Fried Tofu with Black Bean Sauce and Bell Peppers

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

A vibrant vegetarian stir-fry combining firm tofu and colorful bell peppers tossed in a savory black bean sauce with garlic and ginger. This chinese-inspired vegan (vegetarian) ready in about 30 minutes pairs firm tofu, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until hot but not smoking. Add 14 oz firm tofu cubes and stir-fry for 6-8 minutes until edges turn golden and crisp. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Toss in 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tbsp mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 medium red bell pepper and 1 medium yellow bell pepper, both julienned, and stir-fry for 3-4 minutes until peppers are tender-crisp.
  4. Step 4: Return the tofu to the wok and add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Toss everything together and cook for another 2 minutes until the sauce lightly coats the ingredients.
  5. Step 5: Transfer to a serving dish and garnish with 2 sliced green onions for a fresh, sharp contrast.

Frequently asked questions

How long does Stir-Fried Tofu with Black Bean Sauce and Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Black Bean Sauce and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Black Bean Sauce and Bell Peppers?

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 Bell Peppers 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 Bell Peppers 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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