If you’re craving something bold, savory, and wildly satisfying but still want to keep it plant-based, this tofu and eggplant stir fry with black bean sauce hits all the right notes. It’s that magical intersection between comfort food and health-conscious eating, bringing together velvety-soft eggplant, crispy-edged tofu, and a rich, umami-packed black bean sauce. Whether you’re on the hunt for easy tofu recipes or looking to shake up your tofu dinner game, this dish delivers depth of flavor and a hearty bite that makes you forget it's meatless. Think of it as the rock star of your weekly dinner lineup—a veggie and tofu stir fry that packs a punch.
Tofu and Eggplant Stir Fry with Black Bean Sauce
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Chinese
Wok or large non-stick skillet The high walls make tossing ingredients easy, and the large surface allows for even cooking.
Tofu press or heavy pan For pressing the tofu. If you don’t have a press, place the tofu between paper towels and set a heavy skillet or can on top for about 20 minutes.
Sharp knife and cutting board Essential for clean cuts on the eggplant and tofu.
Mixing bowls For preparing the sauce and tossing ingredients.
Tongs or a spatula To turn the tofu cubes for even crisping.
Alternative equipment If you don’t have a wok, a cast iron skillet or a wide sauté pan will work just as well for this crispy tofu stir fry.
Main Ingredients
- Extra-firm tofu 14 oz block – Pressed to remove excess moisture, then cut into cubes
- Eggplant 1 large or 2 medium – Japanese or Chinese varieties preferred for their tender skin and creamy texture
- Red bell pepper 1 medium – Sliced into thin strips
- Broccoli florets 1 cup – Optional, but adds a great crunch and color contrast
- Garlic 4 cloves – Minced
- Ginger 1-inch piece – Grated
- Scallions 2 stalks – Sliced, for garnish
For the Black Bean Sauce
- Fermented black beans 2 tablespoons – Rinsed and mashed slightly
- Soy sauce 2 tablespoons
- Hoisin sauce 1 tablespoon
- Rice vinegar 1 tablespoon
- Sesame oil 1 teaspoon
- Brown sugar 1 teaspoon
- Cornstarch 1 teaspoon – Mixed with 2 tablespoons water to thicken the sauce
Optional Add-ins
- Chili garlic sauce for heat
- Toasted sesame seeds for garnish
- Fresh Thai basil or cilantro for a fresh herbal note
Step 1: Prep Your Tofu
Start by pressing the tofu to remove excess water. This is the secret to a crispy finish. Once it’s firm, cut it into bite-sized cubes. Toss with a little cornstarch and a pinch of salt.
Step 2: Crisp the Tofu
Heat a tablespoon of oil in your wok or skillet. When hot, add the tofu in a single layer. Let it sit undisturbed for 3–4 minutes before flipping. Cook until golden and crispy on all sides, then remove from the pan and set aside. This is the crunchy foundation of any good tofu stir fry recipe easy enough for weeknights but still satisfying.
Step 3: Cook the Veggies
In the same pan, add a splash more oil and toss in the eggplant. Stir-fry for about 5 minutes until tender and browned. Add the red pepper, broccoli, garlic, and ginger. Continue cooking for another 4–5 minutes until everything is fragrant and just tender.
Step 4: Make the Black Bean Sauce
In a bowl, combine the mashed fermented black beans, soy sauce, hoisin sauce, vinegar, sesame oil, sugar, and cornstarch slurry. Stir until smooth. Pour into the pan and mix well with the vegetables.
Step 5: Bring It Together
Add the tofu back into the pan and toss everything together to coat. Cook for another 2–3 minutes until the sauce thickens and clings to the tofu and vegetables like a glossy glaze.
Step 6: Garnish and Serve
Top with scallions, sesame seeds, or fresh herbs. Serve hot over steamed jasmine rice, brown rice, or even noodles if you’re feeling indulgent.
Perfect Pairings
While this tofu dinner is a star on its own, you can elevate your meal by pairing it with:
- Steamed jasmine or brown rice – A fluffy, neutral base that soaks up all that savory sauce.
- Cucumber salad with rice vinegar and sesame – Light and refreshing.
- Miso soup or hot and sour soup – For an even heartier asian-inspired meal.
- Chilled green tea or a light citrusy white wine – If you’re in the mood for a drink.
Want a twist? Try this as a tofu ramen stir fry by tossing the finished dish with cooked ramen noodles instead of serving over rice.
Frequently Asked Questions
1. What kind of tofu is best for this dish?
Always go for extra-firm tofu when stir-frying. It holds its shape and crisps up beautifully, making it ideal for this crispy tofu stir fry.
2. Can I use a different kind of eggplant?
Yes, while Japanese or Chinese eggplants are best for their tender skins and mild flavor, globe eggplant works in a pinch. Just peel off some of the skin if it's too thick.
3. Can this recipe be made ahead?
The dish is best fresh, but leftovers store well in the fridge for up to 3 days. Reheat in a skillet to maintain the tofu’s crispiness.
4. Is this a vegan stir fry?
Absolutely. It’s not just vegan—it’s one of those vegan stir fry recipes that feels indulgent and meaty thanks to the black bean sauce and hearty vegetables.
5. Can I swap in other vegetables?
Definitely. Try bok choy, snow peas, or zucchini. This is a flexible tofu veggie stir fry, so use whatever you have.
6. Can I skip the fermented black beans?
They’re key for the signature flavor, but if you can’t find them, a good alternative is black bean garlic sauce from a jar—widely available in Asian grocery stores.
7. Is this healthy?
Yes, it falls squarely into the tofu recipes healthy category. It's full of fiber, plant protein, and antioxidant-rich veggies. Plus, the sauce uses minimal oil and sugar.
