Stir-Fried Tofu with Chinese Black Bean and Garlic Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 savory vegetarian stir-fry featuring firm tofu and fermented black beans, sautéed with garlic for a rich umami flavor. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, fermented black beans, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 Chinese cuisine 220 cal/serving

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Ingredients

300 grams firm tofu
2 tablespoons fermented black beans
4 garlic cloves
2 stalks scallions
1.5 tablespoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
3 tablespoons water
1 teaspoon cornstarch

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Instructions

Step 1: Press 300 grams firm tofu to remove excess water, then cut into 1-inch cubes.
Step 2: Rinse 2 tablespoons fermented black beans under cold water, then roughly chop them.
Step 3: Mince 4 garlic cloves and slice 2 scallions into 1-inch lengths.
Step 4: Heat 3 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add the tofu cubes and fry for 4-5 minutes, turning occasionally until all sides are golden and slightly crispy; remove tofu and set aside.
Step 5: Reduce heat to medium, add minced garlic and chopped fermented black beans to the wok, sauté for 1 minute until fragrant.
Step 6: Add 1.5 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 3 tablespoons water. Stir and bring to a simmer.
Step 7: Mix 1 teaspoon cornstarch with 1 tablespoon water to form a slurry, then pour into the wok and stir until sauce thickens and coats the black bean mixture.
Step 8: Return the tofu to the wok, toss gently with the sauce and scallions, cook for 1 more minute until heated through. Serve immediately.