Tofu and Eggplant Stir Fry with Black Bean Sauce
Equipment
- 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.
Ingredients
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
Instructions
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.