Stir-Fried Tofu with Black Bean Sauce and Vietnamese Herbs

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

A savory vegan stir-fry featuring firm tofu cooked in a robust black bean sauce with fresh Vietnamese herbs for brightness. This vietnamese-inspired vegan (vegan) ready in about 25 minutes blends vegetable oil, minced garlic, light soy sauce 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: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz firm tofu cubes and pan-fry for 5-6 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 cloves minced garlic and 2 tbsp chopped fermented black beans, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp light soy sauce, 1 tsp sugar, and 3 tbsp water. Cook for 2 minutes until the sauce thickens slightly.
  4. Step 4: Return the tofu to the skillet, tossing gently to coat with the black bean sauce. Cook for another 2 minutes to heat through.
  5. Step 5: Remove from heat and fold in 1/4 cup fresh Thai basil leaves, 1/4 cup fresh cilantro leaves, and 2 sliced scallions. Sprinkle with 1/4 tsp crushed red pepper flakes if desired for a mild kick.
  6. Step 6: Serve immediately with steamed jasmine rice or noodles.

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Frequently asked questions

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

Total time is about 25 minutes (10 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 Vietnamese Herbs?

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 Vietnamese Herbs?

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 Vietnamese Herbs 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 Vietnamese Herbs vegan?

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

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