Stir-Fried Tofu with Black Bean Sauce and Snow Peas

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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.

A vibrant vegan stir-fry featuring crispy tofu cubes, crunchy snow peas, and a savory black bean sauce infused with garlic and ginger. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, pressed and cubed, cornstarch, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz extra-firm tofu, pressed and cubed
2 tbsp cornstarch
3 tbsp vegetable oil
1 tbsp fresh ginger, minced
3 garlic cloves, minced
2 cups snow peas, trimmed
2 tbsp fermented black beans, rinsed and mashed
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 cup water
2 stalks green onions, sliced

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 2 tbsp cornstarch until all pieces are lightly coated.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and stir-fry for 5-6 minutes until golden and crispy on all sides. Remove tofu and set aside.
Step 3: In the same wok, add 1 tbsp minced fresh ginger and 3 minced garlic cloves; stir-fry for 30 seconds until fragrant.
Step 4: Add 2 cups trimmed snow peas and stir-fry for 2-3 minutes until bright green and slightly tender.
Step 5: Stir in 2 tbsp mashed fermented black beans, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water. Cook sauce for 1-2 minutes until it thickens slightly.
Step 6: Return tofu to the wok, tossing gently to coat in the black bean sauce. Cook for another minute until heated through.
Step 7: Remove from heat and garnish with 2 sliced green onions before serving over steamed rice or noodles.