It’s no secret at this point that I’m fond of recreating vegan versions of my old favorite Chinese restaurant dishes. In fact, I’ve got an entire collection of Chinese-inspired vegan recipes! Tofu with black bean sauce is one of those dishes. I used to love ordering it at the Chinese vegetarian restaurant near my old office, but I had no idea what was involved in making it. In fact, I initially thought the black beans were the same black beans I kept cans of in my pantry for making stuff like chili and black bean burritos. I was wrong! The black beans used to make black bean tofu are actually fermented black soybeans, also known as douchi. Because they’re fermented they add a lot of umami flavor to dishes. A little bit of these beans go a long way! In particular they make an absolutely scrumptious sauce for pan-fried tofu.
Ingredients You’ll Need
Fermented black beans. Also known as douchi, look for these in Asian markets. You can also buy them online. Don’t try to substitute the canned black beans you’d find at the supermarket — they will not work and your sauce will taste all wrong.Peanut oil. You can substitute just about any high-heat oil, such as corn oil, canola oil, or coconut oil.Scallions.Garlic.Ginger.Soy sauce. Liquid aminos or gluten-free tamari could be substituted if needed.Granulated sugar. Make sure your sugar is organic in order to keep the recipe vegan.Rice wine vinegar. Look for this in the international foods section of your supermarket, or find it in the Asian market when you go there to buy your beans.Sambal oelek. This chili paste can be found in the international section at most supermarkets. Sririacha works as a substitute for this, or you can leave it out for a heat-free version of tofu with black bean sauce.Cornstarch.Toasted sesame oil.Tofu. Extra-firm or super firm tofu for this recipe. If you use extra firm tofu it will need to be pressed before cooking.Cooked rice. This is for serving with your tofu. I prefer jasmine rice, but use your favorite.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by rehydrating your black beans. Place them in a small container and cover them with hot water. Let them soak for an hour to soften up.Drain the beans and mash them with a fork.
To make your sauce, start by heating up some oil in a small saucepan. Add your aromatics: chopped scallions (white parts only), minced garlic, and grated ginger. Cook everything briefly.
Stir in some water, along with your black beans, soy sauce, sugar, rice wine vinegar, and sambal oelek. Let the sauce simmer for about 10 minutes.
After 10 minutes, stir some cold water and cornstarch together in a small cup, then pour the mixture into your sauce.Bring the sauce back up to a simmer. It should thicken slightly. Take if off of the burner once it does, then stir in some sesame oil.
Pan-fry your tofu while the sauce simmers. Heat some oil in a skillet and cook pieces of cut tofu for about 10 minutes on each side, until they’re golden brown.
Tip: I like to cut my tofu into triangles for this recipe, but feel free to dice it or cut it into strips if that’s your preference.
Pour the sauce over your cooked tofu. Stir everything up, and once it comes to a simmer you can take the skillet off of heat.
Add the green parts of your scallions to your skillet. Your black bean tofu is now ready to serve!
Leftovers & Storage
Leftover tofu with black bean sauce will keep in an airtight container in the refrigerator for about 4 days.
More Chinese-Inspired Tofu Recipes
Kung Pao TofuCrispy Orange TofuSticky Sesame TofuTofu Stir-Fry with Garlic SauceGeneral Tso’s Tofu
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