Black Bean Tofu Stir-Fry with Peppers

Name: Black Bean Tofu Stir-Fry with Peppers
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 16 oz (450 g) extra-firm tofu, drained, pressed 20 minutes, and cut into ¾-inch (2 cm) cubes; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) neutral oil (such as avocado or peanut); 1 tbsp (15 ml) neutral oil (such as avocado or peanut); 1 medium (about 5 oz) (150 g) yellow onion, cut into 1-inch (2.5 cm) wedges, layers separated; 1 large (about 6 oz) (180 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 large (about 6 oz) (180 g) green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 2 tbsp (20 g) fermented black beans (douchi), rinsed in a sieve under cold water for 10 seconds, drained, and roughly chopped; 3 cloves (10 g) garlic, minced; 1 tbsp (10 g) fresh ginger, peeled and finely minced; 3 whole (45 g) scallions, cut into 1-inch (2.5 cm) lengths; 2 tbsp (30 ml) low-sodium soy sauce; 2 tbsp (30 ml) Shaoxing wine (or dry sherry); ½ cup (120 ml) vegetable broth or water; 1 tsp (4 g) granulated sugar; 2 tsp (6 g) cornstarch; ¼ tsp (½ g) ground white pepper; 1 tsp (5 ml) toasted sesame oil

From the MyKitchenBank Kitchen

Crisp-edged cubes of tofu and sweet, crunchy peppers are tossed in a glossy, savory sauce built on fermented black beans, fresh ginger, and garlic. It's a fully vegan weeknight dinner that's ready in under an hour and tastes best over steamed rice.

Prep: 17 min
Cook: 18 min
Wait: 20 min
Total: 55 min
Makes: 4 main-course servings (about 5 cups stir-fry)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the tofu
16 oz (450 g) extra-firm tofu, drained, pressed 20 minutes, and cut into ¾-inch (2 cm) cubes
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) neutral oil (such as avocado or peanut)
For the stir-fry
1 tbsp (15 ml) neutral oil (such as avocado or peanut)
1 medium (about 5 oz) (150 g) yellow onion, cut into 1-inch (2.5 cm) wedges, layers separated
1 large (about 6 oz) (180 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 large (about 6 oz) (180 g) green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
2 tbsp (20 g) fermented black beans (douchi), rinsed in a sieve under cold water for 10 seconds, drained, and roughly chopped
3 cloves (10 g) garlic, minced
1 tbsp (10 g) fresh ginger, peeled and finely minced
3 whole (45 g) scallions, cut into 1-inch (2.5 cm) lengths
For the sauce
2 tbsp (30 ml) low-sodium soy sauce
2 tbsp (30 ml) Shaoxing wine (or dry sherry)
½ cup (120 ml) vegetable broth or water
1 tsp (4 g) granulated sugar
2 tsp (6 g) cornstarch
¼ tsp (0.5 g) ground white pepper
1 tsp (5 ml) toasted sesame oil

Equipment (6)

12-inch (30 cm) carbon steel wok or large nonstick skillet
Large mixing bowl
Small bowl for the sauce
Clean kitchen towels or paper towels, plus a heavy pot or skillet for pressing
Wide spatula or wok spatula
Cutting board and sharp knife

Steps

Before you start

Start pressing the tofu first; it needs 20 minutes to drain, and well-drained tofu is what gets crisp.
Fermented black beans are very salty, so this recipe uses low-sodium soy sauce and no added salt. Rinse the beans as directed.
Stir-frying moves fast. Cut every vegetable, mix the sauce, and set everything next to the stove before turning on the heat.
If serving with rice, start cooking it when you begin pan-frying the tofu so both finish together.

1
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or several layers of paper towels.
- Set it on a plate or board, put a heavy skillet or pot on top (with a can inside for extra weight if needed), and let it press for 20 minutes.
- Meanwhile, do the prep in the following steps.
+ Show details− Hide details
Ready when: The towel is damp and the tofu feels noticeably firmer and drier to the touch
Tip: Don't press so hard that the block cracks; steady, even weight is enough.
2
Prep the vegetables
- Cut the onion into 1-inch wedges and separate the layers.
- Cut the red and green peppers into 1-inch pieces.
- Rinse the fermented black beans in a sieve under cold water for 10 seconds, drain well, and chop roughly.
- Mince the garlic and ginger together on a small plate, and cut the scallions into 1-inch lengths.
- Keep the black beans, garlic, and ginger together near the stove.
+ Show details− Hide details
Ready when: All vegetables are cut to similar 1-inch sizes so they cook evenly
Tip: Rinsing the black beans removes excess salt and any grit, and keeps the dish from tasting harsh.
3
Mix the sauce
- In a small bowl, whisk together the soy sauce, Shaoxing wine, vegetable broth, sugar, sauce cornstarch, and white pepper until no cornstarch lumps remain.
- Set it next to the stove.
+ Show details− Hide details
Ready when: The liquid looks uniform with no clumps of starch at the bottom
Tip: Cornstarch settles quickly, so give the sauce a fast re-whisk right before pouring it into the pan.
4
Coat the tofu
- Cut the pressed tofu into ¾-inch (2 cm) cubes and place them in a large bowl.
- Sprinkle with the 2 tbsp (16 g) tofu cornstarch and toss gently with a spatula or by tilting the bowl until every cube has a thin, dry-looking white coating.
+ Show details− Hide details
Ready when: Cubes look evenly dusted with no wet spots or clumps of starch
Tip: Coat just before frying; if the tofu sits, the starch turns gummy and won't crisp.
5
Pan-fry the tofu
- Heat the wok or skillet over medium-high heat for 1 minute.
- Add 2 tbsp (30 ml) oil and swirl to coat.
- When the oil shimmers, add the tofu in a single layer.
- Let it sit undisturbed for 2 minutes, then turn the cubes every 1½ to 2 minutes with a wide spatula for 8 to 10 minutes total.
- Transfer the tofu to a plate.
+ Show details− Hide details
Ready when: Tofu is golden brown and crisp on most sides and releases easily from the pan
Tip: If the cubes stick, wait another 30 seconds; they release on their own once a crust forms. Fry in two batches if your pan is crowded.
6
Sear onion and peppers
- Return the same pan to high heat and add the 1 tbsp (15 ml) oil.
- Add the onion and stir-fry for 1 minute, then add both bell peppers.
- Stir-fry for 3 to 4 minutes, tossing frequently.
+ Show details− Hide details
Ready when: Peppers are bright and slightly blistered at the edges but still crisp when bitten; onion edges are translucent
Tip: Keep them moving. You want crisp-tender vegetables, not soft ones.
7
Bloom the aromatics
- Push the vegetables to the sides of the pan to clear a space in the center.
- Add the chopped black beans, garlic, and ginger to the center and stir for 20 to 30 seconds, then toss everything together.
+ Show details− Hide details
Ready when: The mixture smells strongly savory and fragrant, and the garlic is pale gold, not brown
Tip: Lower the heat a notch if the garlic starts to darken; burnt garlic turns the sauce bitter.
8
Add sauce and tofu
- Re-whisk the sauce and pour it around the edge of the pan.
- Add the fried tofu back in.
- Stir gently for 1 to 2 minutes as the sauce bubbles and thickens.
+ Show details− Hide details
Ready when: Sauce is glossy, coats the back of a spoon, and clings to the tofu and peppers
Tip: Fold gently so the crisp tofu doesn't break apart.
9
Finish and serve
- Turn off the heat.
- Add the scallions and sesame oil and toss for 10 seconds.
- Taste, and serve right away, ideally over steamed rice.
+ Show details− Hide details
Ready when: Scallions are bright green and just wilted
Tip: Add sesame oil off the heat; high heat dulls its aroma.

Good to know

Tips

Dry tofu and a hot pan are the keys to a crisp exterior; don't skip pressing or crowd the pan.
Use a pan big enough for the vegetables to sit mostly in a single layer so they sear rather than steam.
For heat, add 1 to 2 sliced fresh red chilies or 1 tsp chili-garlic sauce with the aromatics.
Taste before adding any salt; fermented black beans and soy sauce usually provide enough.

Make ahead

You can press and cube the tofu, cut the vegetables, and mix the sauce (without re-whisking) up to 1 day ahead. Store each separately in the fridge, and toss the tofu in cornstarch only right before frying.

Storage & reheating

Room temperature: up to 1 hour. Refrigerator: airtight container for up to 3 days. Freezer: not recommended, since the peppers turn soft and the tofu becomes spongy. Reheat in a hot skillet over medium-high heat for 3 to 4 minutes with a splash of water, stirring until hot throughout; the tofu will be softer than when fresh.

Substitutions

Shaoxing wine (or dry sherry) → dry sherry or unseasoned rice vinegar mixed with a pinch of sugar. Dry sherry is the closest flavor match. Check labels if you need it gluten-free, as some Shaoxing wine contains wheat.
low-sodium soy sauce → tamari. Makes the dish gluten-free; use the same amount.
extra-firm tofu → firm tofu or baked tofu. Firm tofu is a little softer and needs gentler turning. Baked tofu needs no pressing and can skip the 8 to 10 minute fry; just brown it for 3 to 4 minutes.
green bell pepper → yellow or orange bell pepper, or snap peas. Snap peas should go in with the peppers and cook for the same time.