Tofu and black beans stir fry

Tofu and black beans stir fry

Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author CASA Veneracion


  • 300 grams firm tofu (see deciphering tofu labels)
  • 1 and 1/2 cups vegetable cooking oil
  • 1 tablespoon fermented black beans drained and lightly pounded
  • 4 cloves garlic minced
  • 1 large red bell pepper (green is okay but red looks better for this dish), diced
  • 2 to 3 celery stalks sliced
  • a splash of rice wine
  • black pepper
  • a generous pinch of sugar
  • 1 teaspoon tapioca potato or corn starch dispersed in 1/4 c. of broth (or water if broth isn’t available)
  • a drizzle of sesame seed oil


  • Cut the tofu into bite-size pieces.
  • Heat the cooking oil in a wok or frying pan, and fry the tofu until golden brown (see tips). Scoop out the the tofu (a kitchen spider is useful) and drain off the excess oil by placing the tofu in a strainer or a stack of paper towels.
  • Pour off the cooking oil from the pan, leaving only about a tablespoonful. Heat the oil, and sauté the black beans and garlic until fragrant. Add the bell pepper and celery, and continue stir frying for about 30 seconds.
  • Pour in the rice wine. Stir in the black pepper and sugar. Toss a few times then add the tofu.
  • Pour in the starch solution. Adjust the seasonings. Stir and toss alternately over high heat. When the sauce is thick and clear, turn off the heat. Drizzle in the sesame seed oil and stir a few times.
  • Transfer the tofu and black beans stir fry to a serving plate or bowl and serve hot.