Ingredients
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14 oz extra-firm tofu, pressed and cubed extra-firm tofu14 oz extra-firm tofu, pressed and cubed
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2 cups broccoli florets broccoli florets2 cups broccoli florets
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1 red bell pepper, sliced red bell pepper1 red bell pepper, sliced
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1/2 cup yellow onion, sliced yellow onion1/2 cup yellow onion, sliced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1-inch piece ginger, minced ginger1-inch piece ginger, minced
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2 tablespoons fermented black beans (douchi), rinsed and mashed fermented black beans2 tablespoons fermented black beans (douchi), rinsed and mashed
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2 tablespoons tamari or gluten-free soy sauce tamari2 tablespoons tamari or gluten-free soy sauce
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1 tablespoon rice vinegar rice vinegar1 tablespoon rice vinegar
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon cornstarch cornstarch1 tablespoon cornstarch
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1/4 cup water water1/4 cup water
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2 teaspoons toasted sesame oil (optional) toasted sesame oil2 teaspoons toasted sesame oil (optional)
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1/4 teaspoon white pepper white pepper1/4 teaspoon white pepper
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2 green onions, chopped green onions2 green onions, chopped
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Sesame seeds, for garnish sesame seedsSesame seeds, for garnish
Directions
This is a stir-fried dish where tofu is crisped first, then vegetables are quickly cooked, and everything is tossed in a savory, umami-rich black bean sauce. The result is a satisfying, protein-packed vegan meal that’s ready in under 30 minutes. You can substitute other firm vegetables for broccoli or add mushrooms for extra umami. For a soy-free version, try using chickpea tofu and coconut aminos.
Steps
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1
Done
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In a small bowl, whisk together tamari, rice vinegar, maple syrup, mashed fermented black beans, cornstarch, water, and white pepper to make the sauce. Set aside. |
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2
Done
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Heat a large nonstick skillet or wok over medium-high heat. Add cubed tofu and dry-fry (or use 1 tsp oil for extra crispiness), turning until all sides are golden and crisp, about 8 minutes. Remove tofu and set aside. |
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3
Done
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In the same pan, add garlic, ginger, and onion. Stir-fry for 1 minute until fragrant. |
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4
Done
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Add broccoli florets and red bell pepper. Stir-fry for 3-4 minutes until just tender but still vibrant. |
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5
Done
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Return tofu to the pan. Give the sauce mixture a quick stir, then pour it over the tofu and vegetables. |
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6
Done
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Stir-fry everything together for 2-3 minutes, allowing the sauce to thicken and coat the ingredients. |
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7
Done
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Drizzle with toasted sesame oil if using. Toss well. |
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8
Done
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Plate and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or quinoa if desired. |
