Stir-Fried Tofu with Ginger and Black Bean Sauce
Quick-cooked tofu and vegetables in a savory black bean and ginger sauce, served over rice for a satisfying weeknight meal. This asian (vegetarian) ready in about 25 minutes blends firm tofu, vegetable oil, fresh ginger 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 330 calories and feeds 4, 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp vegetable oil
- 1.5 tbsp fresh ginger
- 3 cloves garlic
- 2 tbsp black bean sauce
- 1 tbsp soy sauce
- 2 cups rice
- 2 cups broccoli
- 1 cup carrots
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 14 oz pressed and cubed firm tofu, stirring to sear for 3-4 minutes until golden brown on all sides.
- Step 2: Add 1.5 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp black bean sauce and 1 tbsp soy sauce, cooking for 30 seconds to combine. Add 2 cups broccoli florets and 1 cup julienned carrots, stir-frying for 3-4 minutes until crisp-tender.
- Step 4: Serve immediately over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger and Black Bean Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 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 Ginger and Black Bean Sauce?
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 Ginger and Black Bean Sauce?
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 Ginger and Black Bean Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ginger and Black Bean Sauce 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
