Wok-Seared Tofu in Spicy Black Bean Sauce with Baby Bok Choy

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Pan-seared tofu cubes tossed in a rich and spicy fermented black bean sauce, balanced by tender baby bok choy for a satisfying vegetarian stir-fry. This Chinese recipe (vegetarian), ready in about 25 minutes, blends firm tofu, vegetable oil, fermented black beans 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 250 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.

Ingredients

• 14 oz, drained and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 tbsp, rinsed and mashed fermented black beans
• 3 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1/2 tsp dried red chili flakes
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1/4 cup water
• 12 oz, halved lengthwise baby bok choy
• 1 tsp, dissolved in 1 tbsp water cornstarch

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering; carefully add 14 oz firm tofu cubes and sear for 3-4 minutes on each side until all sides are golden and crisp; remove tofu and set aside.
2. Step 2: Add the remaining 1 tbsp vegetable oil to the wok; stir-fry 1 tbsp minced fresh ginger, 3 minced garlic cloves, and 1 tbsp mashed fermented black beans with 1/2 tsp dried red chili flakes for 30 seconds until fragrant.
3. Step 3: Pour in 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/4 cup water, and 1/2 tsp sugar; stir to combine and bring to a simmer.
4. Step 4: Add 12 oz halved baby bok choy to the wok; cover and steam for 2 minutes until tender but still bright green.
5. Step 5: Return the tofu to the wok; stir gently to coat in the sauce, then add 1 tsp cornstarch dissolved in 1 tbsp water; cook for another minute until the sauce thickens and clings to the tofu and bok choy evenly.