This is a vegetarian version of lovely Barbara of Tigers & Strawberries Peng’s Home style Bean-curd recipe. I had some baked tofu left over from this dish, that I made earlier, in the fridge. You can use extra firm tofu or baked tofu for this recipe.

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Tofu & Vegetables in Black bean sauce Yum
Course main course
Cuisine fusion
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 16 oz firm tofu . Extra – drained, chopped into bite size pieces
  • 2 cups Mixed vegetables (carrots, peppers, mushroom, snow peas, onions, celery etc – I used frozen snow pea stir fry blend)
  • 2 tbsps Black bean sauce
  • 1 tsp Red chili flakes
  • 1 tsp Ginger
  • 2 cloves Garlic – finely chopped
  • 3 tbsps Soy sauce (low sodium)
  • 1 tsp Sesame oil
  • 2 tsps Corn flour (mixed in ¼ cup water to make a slurry)
Course main course
Cuisine fusion
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 16 oz firm tofu . Extra – drained, chopped into bite size pieces
  • 2 cups Mixed vegetables (carrots, peppers, mushroom, snow peas, onions, celery etc – I used frozen snow pea stir fry blend)
  • 2 tbsps Black bean sauce
  • 1 tsp Red chili flakes
  • 1 tsp Ginger
  • 2 cloves Garlic – finely chopped
  • 3 tbsps Soy sauce (low sodium)
  • 1 tsp Sesame oil
  • 2 tsps Corn flour (mixed in ¼ cup water to make a slurry)
Instructions
  1. Fry tofu in little bit of oil, so that the pieces are lightly browned evenly on all sides. Remove and keep aside. Skip this step if using baked tofu.
  2. Heat 1 tbsp oil in a wok or large pan, add ginger, garlic and chili flakes. Stir fry for 30 seconds.
  3. Add the vegetables and black bean sauce; stir fry till the veggies are crisp tender, about 7-10 minutes.
  4. Add soy sauce, corn flour slurry and 1 cup water, cook for about 2 minutes until the gravy is thick. Serve with brown rice.
Recipe Notes

Note: I added black bean sauce to the oil right after ginger and garlic and found out the hard way that its not a very good idea. The sauce hissed and sputtered in the hot oil and all over the stove and counters. So, don't try this at home.

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5 thoughts on “Tofu & Vegetables in Black bean sauce”

  1. Looks delicious and so nutritious.My daughter loves Tofu.I have come to love Black beans,I make salad with it.YUM!
    Add a little water after frying to the pan to cool it down and then add beans.Trick I learned!:)
    Also a splatter guard helps too.

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  3. Hi Pavani,this looks good.BTW,where can I find black bean sauce?In chinese grocery stores perhaps?Would love to try this one.

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