Tofu and Vegetable Stir-Fry with Fermented Black Beans
Crisp vegetables and golden tofu tossed in a tangy, savory sauce with Hunan fermented black beans and dried chilies. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs Firm tofu, Green bell peppers, medium Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 Firm tofu
- 1 Green bell peppers
- 1 medium Carrots
- 2 tablespoons Fermented black beans
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Rice vinegar
- 1/2 teaspoon Sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Cooking oil
Instructions
- Step 1: Press the tofu to remove excess moisture, then cut into 1/2-inch cubes. Toss with 1 teaspoon cornstarch until coated.
- Step 2: Heat 1 tablespoon cooking oil in a wok over medium-high heat. Add the tofu and stir-fry for 3-4 minutes until golden on all sides; remove and set aside.
- Step 3: Add the remaining 1 tablespoon cooking oil to the wok, then add 2 minced garlic cloves, 1 teaspoon minced ginger, and 2 tablespoons chopped fermented black beans; stir-fry for 30 seconds until fragrant.
- Step 4: Add 1 sliced green bell pepper and julienned carrots, stir-fry for 2 minutes until vegetables are crisp-tender.
- Step 5: Return the tofu to the wok, then add 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sugar, and 2 tablespoons water; stir to combine.
- Step 6: Cook for 1 minute until sauce thickens slightly, then remove from heat and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu and Vegetable Stir-Fry with Fermented Black Beans take to make?
Total time is about 35 minutes (20 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 Tofu and Vegetable Stir-Fry with Fermented Black Beans?
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 Tofu and Vegetable Stir-Fry with Fermented Black Beans?
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 Tofu and Vegetable Stir-Fry with Fermented Black Beans 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 Tofu and Vegetable Stir-Fry with Fermented Black Beans 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
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
