Vegan Black Bean Tofu🍜 This much flavour should be illegal! A glossy, savoury, umami-packed stir fry that tastes like pure takeout comfort, but fresher, richer, and fully plant-based.
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Ingredients (serves 4) • 400g firm tofu, pressed and cubed • 1 green pepper, chopped • 1 red pepper, chopped • 1 courgette, sliced • 1 onion, cut into chunky wedges • 3 tbsp fermented black bean sauce • 2 tbsp soy sauce • 1 tbsp dark soy sauce • 1 tbsp rice vinegar • 1 tbsp brown sugar • 3 garlic cloves, minced • 1 tsp ginger, minced • 1 tbsp cornflour + 2 tbsp water • 2 tbsp neutral oil • Optional: chilli flakes, spring onions
Method 1. Heat 1 tbsp oil in a pan and cook the tofu until golden and crisp on all sides. Remove and set aside. 2. Add the remaining oil, then sauté the onions, peppers, and courgette until softened and lightly charred. 3. In a bowl, whisk together the black bean sauce, soy sauces, vinegar, sugar, garlic, ginger, and cornflour slurry. 4. Pour the sauce into the pan and let it bubble until thick and glossy. 5. Return the tofu to the pan, toss to coat thoroughly, and simmer for a few minutes so the flavours absorb. 6. Serve hot with rice or noodles, and finish with spring onions or sliced red chilies if you like the heat.
