Vegetable Stir-Fry with Tofu and Black Bean Sauce

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

A colorful stir-fry packed with crunchy vegetables and tofu, tossed in a savory fermented black bean sauce. This chinese-inspired vegetarian (vegetarian) ready in about 35 minutes blends firm tofu, medium carrot, large bell pepper 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 280 calories and feeds 3, 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.

Prep: 20 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Peel and julienne 1 medium carrot, thinly slice 1 large bell pepper into strips, and trim 1 cup snap peas.
  3. Step 3: Rinse and mash 1 tbsp fermented black beans roughly with the back of a spoon.
  4. Step 4: Mince 3 garlic cloves and 1 tbsp fresh ginger.
  5. Step 5: Whisk 2 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water in a small bowl to make a slurry.
  6. Step 6: Heat 2 tbsp vegetable oil in a wok over medium-high heat until hot; add the tofu cubes and pan-fry for 3-4 minutes until golden on all sides; remove and set aside.
  7. Step 7: In the same wok, add the ginger, garlic, and mashed black beans; stir-fry for 30 seconds until fragrant.
  8. Step 8: Add the carrots, bell pepper, and snap peas; stir-fry for 3-4 minutes until vegetables are tender-crisp.
  9. Step 9: Return the tofu to the wok; pour in the soy sauce slurry and toss gently for 1-2 minutes until the sauce thickens and coats all ingredients.
  10. Step 10: Garnish with sliced green parts of 2 scallions before serving over steamed rice or noodles.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Vegetable Stir-Fry with Tofu and Black Bean Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable Stir-Fry with Tofu 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 Vegetable Stir-Fry with Tofu 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 Vegetable Stir-Fry with Tofu 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.

Is Vegetable Stir-Fry with Tofu 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

Related recipes