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Vegan Black Bean Stirfry🍜
Bold, umami-rich flavours!
Follow @plantiful.palate for more recipes🗒️
Ingredients:
• 1 block firm tofu, pressed & cubed
• 2 tbsp cornflour
• 250g mushrooms, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 tbsp fermented black bean sauce (or Chinese black bean garlic sauce)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp rice vinegar
• 1 tsp maple syrup or sugar
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1 tbsp neutral oil (for frying)
• Cooked jasmine or basmati rice, to serve
Method:
1. Toss tofu cubes in cornflour. Fry in hot neutral oil until golden and crispy on all sides. Remove and set aside.
2. In the same pan, sauté garlic and ginger for 1 minute until fragrant.
3. Add mushrooms and stir-fry for 3–4 minutes, then add peppers and cook until tender but crisp.
4. Mix black bean sauce, soy sauces, rice vinegar, maple syrup, and sesame oil in a bowl.
5. Return tofu to the pan, pour in the sauce, and toss to coat everything evenly. Simmer for 2–3 minutes until thickened.
6. Serve hot over rice, with optional spring onions or chilli for extra heat.
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