Black Bean Tofu Stir-Fry Black Bean Tofu Stir-Fry

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003


  • 1 tablespoon vegetable oil
Main Ingredients:
  • 1 pkg 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 tablespoon vegetable oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon minced gingerroot (or 1 tsp ground ginger)
  • 1 cup chicken stock
  • 3 tablespoons black bean sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 green onion thinly sliced
  • 3 cups green beans cut (1-inch/2.5cm lengths)
  • 2 small carrots thinly sliced diagonally


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.
Share X

Black Bean Tofu Stir-Fry