Tofu In Black Bean Sauce


  • 1 Package extra firm tofu, pressed and cut into 1-inch squares
  • 12 Medium asparagus spears, normally I add 20
  • 3 Tablespoon peanut oil
  • 3 Tablespoon roasted sesame seeds
  • ¼ Cup split cashews
  • 3 Green onions, diced
  • ½ Cup slicked mushrooms
  • 1 Red bell pepper, cleaned and sliced
  • 2 Cups cooked jasmine rice

Marinade Ingredients:

  • 1 Tablespoon dry sherry
  • 1 Teaspoon cornstarch
  • 2 Teaspoons dark soy sauce, gluten free
  • 1 Pinch organic vegan sugar

Sauce Ingredients:

  • 2 Teaspoons fermented black beans
  • 3 Cloves garlic, minced
  • ½ Teaspoon organic vegan brown sugar
  • 2 Teaspoons black soy sauce, gluten free
  • ¼ Cup vegetable stock

Prepare Tofu Marinate:

  1. Combine sherry, soy sauce, cornstarch, and organic vegan sugar in small mixing bowl
  2. Add 1-inch pressed tofu to mixing bowl
  3. Coat tofu with mixture
  4. Marinate 30 minuets, stirring occasional to coat tofu

Prepare Asparagus:

  1. Wash asparagus, peel touch white outer skin off ends
  2. Slice diagonally into 2 1/2 –inch strips across the grain
  3. Rinse fermented black beans
  4. In small mixing bowl, add black beans, garlic vegan brown sugar, black soy sauce, and vegetable stock, mash and stir well
  5. Set aside for 15 minutes

Stir-fry Directions:

  1. Heat wok on stove, high heat
  2. Add 2/3 of oil to wok
  3. Stir-fry tofu until cooked and browned on all sides
  4. Remove tofu from the wok and place in bowl
  5. Cook jasmine rice according to directions on package
  6. Reheat wok on stove, high heat
  7. Add remaining oil to wok
  8. When oil is hot, add black bean sauce
  9. Stir-fry for 1-minute
  10. Add asparagus, red bell peppers, and mushroom to wok
  11. Stir sauce into vegetables
  12. When sauce boils, add tofu and toss to combine
  13. Cook until little liquid remains
  14. Add sliced cashews and heat
  15. Continue to cook until sauce turns to glaze
  16. Add toasted sesame seeds and mix well
  17. Serve over rice and top with diced green onions

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