This tofu in black bean sauce is better (yet healthier) than Chinese takeout, ready in 30 minutes. Saucy and packed with umami flavors, this recipe is sure to impress.
We love serving it with rice, brown rice congee, or rice cooker congee, alongside sides such as vegan wontons, Chinese eggplant, and green beans with tofu.
Growing up in a Chinese household, I had my fair share of black bean sauce fish and chicken, commonly paired with rice or congee and vegetable sides like soy sauce green beans or bean sprout stir-fry.
To recreate this classic Chinese dish, I used tofu as a meat substitute! It captures all the classic flavors of the traditional dish and has become my go-to meal whenever I am craving something comforting.
💚Why you will love black bean sauce tofu
- Bold, satisfying, and packed with umami flavors
- A delicious yet healthy - tofu is pan-fried instead of deep-fried
- One-pan recipe ready in 30 minutes and requires minimal prep
- Highly versatile and pairs great with rice, fried rice (like my vegan egg fried rice), or noodles
🧄What you will need
- Black bean sauce - A popular Chinese condiment made from fermented black soybeans (also known as douchi 豆豉) and other seasonings. It has a deep umami taste. I recommend getting Lee Kum Kee's garlic black bean sauce or chili black bean sauce.
- Tofu - Use either extra-firm or firm tofu, pressed beforehand with a tofu press or by stacking something heavy on top.
- Soy sauce - Chinese soy sauce works best in this recipe. Make it gluten-free by using gluten-free soy sauce or tamari.
- Sugar - To balance out the savoriness of black bean sauce. Any type of sugar will work.
- Chilies (optional) - For heat. Can be omitted to make this recipe spice-free.
💡Dietitian tip - bulk it up with vegetables
Feel free to add your favorite vegetables to the stir-fry to boost its nutrient content. Great options include:
- Broccoli, cauliflower
- Carrots
- Cabbage, purple cabbage, or napa cabbage
- Bell peppers
- Mushrooms of any kind
- Frozen stir-fry mix
If adding a generous amount of vegetables, consider doubling the sauce and adjusting to taste.
🔪How to make tofu with black bean sauce
Step 1: Combine all seasonings needed for the sauce. Set aside.
Step 2: Make the cornstarch slurry by combining cornstarch with water.
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Step 3: Slice the tofu into ¼-inch squares, then pan-fry for 2-3 minutes on each side, or until golden. Set aside.
Step 4: Sauté garlic, ginger, and chili until fragrant.
Step 5: Then, add tofu, sauce, and cornstarch slurry. Cook until the sauce thickens.
Step 6: Remove from the heat, then stir in the green onion. Black bean sauce tofu is ready to be served.
❄️Storing suggestions
Storing - Leftover tofu with black bean sauce can be refrigerated for 4-5 days in an airtight container.
Reheating - You can either reheat it in the microwave or on the stove, adding a splash of water to thin if needed.
📖 Recipe
Tofu in Black Bean Sauce
Ingredients
For the sauce
- 2 tablespoons black bean sauce *
- 1 tablespoon shaoxing wine
- 1 tablespoon soy sauce or tamari/shoyu
- 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 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
Prepping ingredients
- Slice tofu into ¼ inch thick squares.
- Mix together all ingredients needed for the stir-fry sauce, then make the cornstarch slurry. Set aside.
Making black bean sauce tofu
- 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.
Video
Notes
- Add vegetables - Feel free to add veggies to bump up the nutrient content of this stir-fry. Cabbage, carrot, bell peppers, and broccoli are some great choices. You might need to double the sauce ingredients if a significant amount of veg is added.
- Storing leftover - Leftover black bean sauce tofu can be refrigerated for 4-5 days. Reheat on the stove or in the microwave, adding a splash of water if needed.
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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.
M says
Can I use Mirin instead of shaoxing wine as a substitute?
Jim Mee Sha says
As the flavors of mirin is quite different from shaoxing, I would not recommend that. If you do not have shaoxing, you can simply omit it 😊
camille says
Delicious
Danica says
Many thanks for this recipe. I finally found a tofu dish that I truly like 🙂
CAROL A MCCOLLUM says
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 says
Hi, what could you use I instead of the black bean sauce? This brand has oil in it?
meesha says
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 😉.