Tested till perfect Black Bean Tofu Stir-Fry

Black Bean Tofu Stir-Fry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe4 out of 5 based on 3 ratings.
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  • 1 tbsp 1tbspvegetable oil

Main Ingredients:

  • 1 pkg 1pkg(350 g) extra-firm tofu, patted dry and cut into 1-inch (2.5 cm) cubes (or 1 lb/500 g boneless skinless chicken breasts, thinly sliced
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 3 3garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspminced gingerroot, (or 1 tsp ground ginger)


  • 3 cups 3cupsgreen beangreen beans, cut (1-inch/2.5cm lengths)
  • 2 small 2smallcarrotcarrots, thinly sliced diagonally


  • 1 cup 1cupchicken stock
  • 3 tbsp 3tbspblack bean sauce
  • 1 tbsp 1tbspcornstarch
  • 1 tbsp 1tbsprice vinegar
  • 1 1green oniongreen onions, thinly sliced
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Sauce: In bowl, whisk together chicken stock, black bean sauce, cornstarch and rice vinegar; set aside.

Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.

Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Vegetables: Add green beans, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.

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