Stir-Fried Tofu with Mixed Vegetables and Black Bean Sauce

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

A vibrant stir-fry featuring firm tofu and colorful vegetables tossed in a bold, savory black bean sauce. This chinese-inspired thai ready in about 30 minutes pairs firm tofu, red bell pepper, broccoli florets 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until hot. Add 400 g cubed firm tofu and fry for 4-5 minutes, turning occasionally until all sides are golden brown. Remove tofu and set aside.
  2. Step 2: In the same wok, add 3 minced garlic cloves and 1 tsp minced ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 julienned carrot, stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Return the tofu to the wok and add 3 tbsp black bean sauce, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 cup water. Toss everything together and stir-fry for another 2 minutes until the sauce thickens and coats the tofu and vegetables.
  5. Step 5: Serve hot over steamed rice or noodles if desired.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Mixed Vegetables and Black Bean Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Mixed Vegetables 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 Mixed Vegetables and Black Bean Sauce 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.

What goes well with Stir-Fried Tofu with Mixed Vegetables and Black Bean Sauce?

Chinese thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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