Tofu & Black Bean Stir-Fry

Name: Tofu & Black Bean Stir-Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 14 oz extra-firm tofu (pressed and cut into 3/4-inch cubes); 1 can black beans (drained and rinsed (15 oz)); 1 medium onion (sliced into thin half-moons); 4 cloves garlic (minced); 3 cup cabbage (thinly sliced); 2 medium carrots (cut into thin matchsticks); 1.5 cup green beans (trimmed and halved); 1 cup frozen corn; 3 tbsp soy sauce; 1.5 tbsp rice vinegar; 1 tbsp honey; 1 tbsp ginger (minced); 3 tbsp neutral oil; 1 tsp sesame oil; 2 stalks scallions (sliced thin); 1 tbsp sesame seeds

A vibrant, protein-packed stir-fry balancing crispy tofu, tender vegetables, and umami-rich black beans with caramelized onions and a savory-sweet glaze.

45 min total4 servingsEast Asian

Calories

385

Protein

18g

Carbs

38g

Fat

16g

Ingredients

14 oz extra-firm tofu (pressed and cut into 3/4-inch cubes)
1 can black beans (drained and rinsed (15 oz))
1 medium onion (sliced into thin half-moons)
4 cloves garlic (minced)
3 cup cabbage (thinly sliced)
2 medium carrots (cut into thin matchsticks)
1.5 cup green beans (trimmed and halved)
1 cup frozen corn
3 tbsp soy sauce
1.5 tbsp rice vinegar
1 tbsp honey
1 tbsp ginger (minced)
3 tbsp neutral oil
1 tsp sesame oil
2 stalks scallions (sliced thin)
1 tbsp sesame seeds

Instructions

1
Press the tofu between paper towels under a heavy weight for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes. Whisk together soy sauce, rice vinegar, honey, and ginger in a small bowl; set the sauce aside.
10 min
2
Heat 2 tbsp neutral oil in a large wok or skillet over medium-high heat (375–400°F) until shimmering. Working in batches to avoid crowding, add tofu cubes and sear without moving them for 3–4 minutes per side until golden and crispy on all edges. Transfer to a plate.
8 min
3
Add the remaining 1 tbsp oil to the pan. Add sliced onions and cook over medium heat, stirring occasionally, for 5–6 minutes until softened and lightly caramelized at the edges.
6 min
4
Stir in minced garlic and ginger, cooking until fragrant, about 30 seconds. Add carrots and green beans, then stir-fry over medium-high heat for 3–4 minutes until the vegetables begin to soften but still have a slight bite.
4 min
5
Add cabbage and frozen corn, stirring constantly for 2–3 minutes until the cabbage wilts slightly and the corn is heated through.
3 min
6
Return the seared tofu to the pan along with the drained black beans. Pour the sauce over everything and toss gently but thoroughly for 1–2 minutes, allowing the glaze to coat all ingredients evenly and the flavors to meld.
2 min
7
Drizzle with sesame oil and toss once more. Taste and adjust seasoning with a pinch of salt if needed. Transfer to a serving bowl and garnish with sliced scallions and sesame seeds.