Skip the Chinese takeout, and make this amazing tofu in black bean sauce instead! It is saucy, satisfying, and oh-so-delicious. It is also easy to make and is ready in 30 minutes!
This black bean sauce tofu is my go-to dinner daily! Bold in flavors and incredibly saucy, it is best paired with steamed rice. I also like to whip up my cabbage carrot stir fry and vegan egg rolls alongside this dish!
💚Why you will love this recipe
- Bold, flavorful, and satisfying to have
- Healthier version - tofu is pan-fried instead of deep-fried
- Fairly simple to prepare and ready in 30 minutes
- Versatile - goes well with any other Asian dishes!
🤔What is black bean sauce
Black bean sauce is a pungent, salty paste made from fermented black soybean, also known as douchi (豆豉) in Chinese. Other than fermented soybeans, aromatics like onion, garlic, or chilies are added to the paste to enhance the flavor.
This condiment is popular in Chinese cooking and is commonly added to chicken dishes, stir-fries, and steamed fish.
Black bean sauce can be found in most groceries, usually in the condiment aisle. Alternatively, you can buy your black bean sauce online!
🧄What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been pressed and drained beforehand, either using a tofu press or stacking something heavy on top.
- Black bean sauce - I recommend getting the ones from Lee Kum Kee. Both the spicy black bean sauce and garlic black bean sauce will work; just choose the one you like!
- Sugar - feel free to use any sweetener like brown sugar, coconut sugar, or maple syrup.
🔪How to make
Mix all seasonings needed for the sauce and stir to mix. To make cornstarch slurry, combine water with cornstarch.
Slice tofu into ¼ thick squares. Heat some oil in a cast iron skillet or non-stick pan, and pan-fry them for 2-3 minutes on both sides, or until golden. Set aside.
In the same pan, add more oil and saute garlic, ginger, and chili until fragrant.
Add pan-fried tofu along with the sauce. Cook until the sauce thickens.
Remove from heat, and stir in green onion. Your black bean sauce tofu is ready to be served!
✔Helpful tips
- Use extra-firm or firm tofu. Medium and soft tofu will not work as they are delicate and will fall apart upon frying.
- Feel free to add some veggies to bump up the nutrient content of this stir-fry. Cabbage, carrot, bell peppers, and broccoli are some great choices. Add them to the pan right after sauteing the aromatics, and cook until softened before adding tofu and other ingredients.
- You might need to double the ingredients for the sauce if a significant amount of veg is added.
- Leftover tofu in black bean sauce can be refrigerated for 4-5 days.
🍚How to serve
Here are some dishes that go well with this dish -
- Appetizers and sides - tofu cabbage stir-fry, air fryer oyster mushrooms, Chinese spinach soup
- Rice - Steamed brown or white rice, quinoa, or even fried rice like tom yum fried rice or vegan egg fried rice
- Noodles - Any cooked Asian noodles like soba, ramen, or rice noodles. For a lighter version, I recommend making this shirataki noodles.
- Other Chinese mains - Vegan orange chicken, Hunan tofu, vegan Chinese curry
❔Commonly asked questions
Most black bean sauce are naturally vegan. However, you must turn and read the ingredient list just to ensure that no animal products are added.
🍽More vegan tofu recipes
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📖 Recipe
Tofu in Black Bean Sauce
Ingredients
For the sauce
- 2 tablespoons black bean sauce *
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar or any other sweeteners
For cornstarch slurry
- 1 teaspoon cornstarch
- 2 tablespoons water
Rest of the ingredients
- 1 block extra-firm tofu drained and pressed (about 14oz/450g)
- 3 cloves garlic
- 1 chili pepper chopped
- 1 teaspoon minced ginger
- 1 stalk green onion sliced into 2 inch pieces
Instructions
- Slice tofu into ¼ inch thick squares. Mix together all ingredients needed for the stir-fry sauce, then make the cornstarch slurry. Set aside.
- Heat up a tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium-high. Place tofu slices in one layer, and cook for 2-3 minutes on both sides, or until golden brown. Set aside.
- Add another ½ tablespoon or so of oil to the pan, and stir in garlic, ginger, and chili. Fry for a minute until fragrant.
- Now, add tofu back to the pan along with the stir-fry sauce and cornstarch slurry. Cook until the sauce has thicken.
- Remove from heat, then stir in green onion. It is ready to be served.
Notes
- Feel free to add some veggies to bump up the nutrient content of this stir-fry. Cabbage, carrot, bell peppers, and broccoli are some great choices. Add them to the pan right after sauteing the aromatics, and cook until softened before adding tofu and other ingredients.
- You might need to double the ingredients for the sauce if a significant amount of veg is added.
- Leftover black bean sauce tofu can be refrigerated for 4-5 days.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
CAROL A MCCOLLUM
787mg sodium per serving.... That won't work for me. Love your recipes, but, please be mindful that MANY people cannot tolerate that much sodium.
Betty
Hi, what could you use I instead of the black bean sauce? This brand has oil in it?
meesha
Hi Betty, you can try using 1 tablespoon of fermented black beans in place of the sauce. Do rinse and chop the black beans before using and add it in together with onions. By the way, you get fermented black beans off Amazon, if you cant find them in store 😉.