Stir-Fried Tofu with Black Bean Sauce and Vietnamese Herbs

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 developed and reviewed.

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 recipe, ready in about 25 minutes, pairs vegetable oil, minced garlic, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz firm tofu, pressed and cut into 1-inch cubes
3 tbsp vegetable oil
3 cloves minced garlic
2 tbsp fermented black beans, rinsed and chopped
2 tbsp light soy sauce
1 tsp sugar
3 tbsp water
1/4 cup fresh Thai basil leaves
1/4 cup fresh cilantro leaves
2 sliced scallions
1/4 tsp crushed red pepper flakes (optional)

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Instructions

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.
Step 2: In the same skillet, add 3 cloves minced garlic and 2 tbsp chopped fermented black beans, sautéing for 1 minute until fragrant.
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.
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.
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.
Step 6: Serve immediately with steamed jasmine rice or noodles.