Stir-Fried Tofu with Mixed Vegetables and Spicy Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant vegan stir-fry featuring crispy tofu and colorful vegetables tossed in a bold spicy black bean sauce. This Chinese-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 3 tbsp vegetable oil
• 1 medium, sliced into strips red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 3 minced garlic cloves
• 1 tbsp, rinsed and chopped fermented black beans
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili paste
• 1/4 cup water
• 1 tsp dissolved in 1 tbsp water cornstarch

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until hot. Add 14 oz pressed and cubed firm tofu and fry for 5 minutes, turning occasionally until edges are golden and crisp. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 3 minced garlic cloves and 1 tbsp chopped fermented black beans for 30 seconds until fragrant.
3. Step 3: Add 1 sliced medium red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili paste, and 1/4 cup water. Bring to a simmer.
5. Step 5: Return the tofu to the skillet and pour in 1 tsp cornstarch dissolved in 1 tbsp water. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats the tofu and vegetables.