Velvet-Textured Asian-Style Tofu Stir-Fry with Black Bean Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Silken tofu marinated in ginger and rice wine, then stir-fried in a rich black bean and garlic sauce with snap peas and carrots. This asian-inspired asian (gluten-free) ready in about 30 minutes blends pressed and cubed firm tofu, rice wine, minced 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 380 calories and feeds 2, 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

• 12 oz pressed and cubed firm tofu
• 1 tbsp rice wine
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic
• 2 tbsp black bean paste
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 tsp cornstarch
• 2 tbsp water
• 4 oz sliced snap peas
• 3 oz julienned carrots
• 1 tsp sesame oil
• 1 tbsp vegetable oil

Instructions

1. Step 1: Whisk 1 tbsp rice wine, 1 tbsp minced ginger, and 12 oz pressed tofu in a bowl. Marinate for 15 minutes while preparing sauce.
2. Step 2: In a small bowl, combine 2 tbsp black bean paste, 1 tbsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
3. Step 3: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 oz sliced snap peas and 3 oz julienned carrots, stir-frying for 2 minutes until crisp-tender. Push vegetables to the side, add 2 minced garlic cloves, and stir-fry 30 seconds until fragrant. Add tofu and sauce, tossing gently for 3-4 minutes until sauce thickens and coats tofu evenly.