Stir Fried Vegetables and Tofu in Black Bean Sauce
Elevate your weeknight dinners with this vibrant Stir Fried Vegetables and Tofu in Black Bean Sauce, a dish that combines crispy tofu and tender-crisp veggies with the bold, savory allure of fermented black beans. Packed with a colorful medley of bell peppers, snap peas, broccoli, and carrots, this recipe is as nutritious as it is visually appealing. The tofu is lightly coated in cornstarch and pan-fried to golden perfection, adding a satisfying crunch to every bite. The homemade black bean sauce, infused with aromatic garlic, ginger, and a touch of hoisin, ties the dish together with deep umami flavors. Garnished with sesame seeds and green onions, this stir-fry pairs beautifully with steamed rice for a complete meal that's ready in just 30 minutes. Perfect for both vegetarians and fans of bold Asian-inspired cuisine, this dish is a must-try for quick, flavorful cooking.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 200 grams broccoli florets
- 1 medium carrot
- 100 grams snap peas
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons fermented black beans (or black bean paste)
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 120 milliliters vegetable broth
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 4 servings hot cooked rice (optional, for serving)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes. Cut it into 1-inch cubes.
Toss the tofu cubes in the cornstarch to coat evenly. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, and fry the tofu until golden and crispy on all sides, about 8 minutes. Remove and set aside.
Cut the red bell pepper, yellow bell pepper, and carrot into thin slices. Separate the broccoli florets if they are too large, and trim the snap peas. Finely mince the garlic and grate the ginger.
In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the garlic and ginger, stirring for 30 seconds until fragrant.
Add the broccoli, carrot, and snap peas to the skillet, and stir-fry for 2 minutes. Then, add the bell peppers and stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the fermented black beans (or black bean paste), soy sauce, hoisin sauce, and vegetable broth to create the black bean sauce.
Pour the black bean sauce over the vegetables and stir well to coat evenly. Add the crispy tofu back into the skillet, tossing gently to combine. Cook for 2-3 minutes until heated through.
Drizzle sesame oil over the stir-fry and give it a final stir. Garnish with chopped green onions and sesame seeds before serving.
Serve hot with cooked rice, if desired.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 22.5 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3071 mg | 236% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2666 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
