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Vegan Black Bean Tofu

Tofu is such a good vessel to take on flavor. My Vegan Black Bean Tofu is tasty, crispy, healthy, easy to prepare and tasty.

Course dinner
Cuisine Asian recipe, dinner, Tofu, vegan
Keyword Asian recipe, gluten free, healthy recipes, one pot meal, tofu, vegan, vegetarian,
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Feed Your Soul Too


  • 1 Package Firm tofu
  • 3 Tbsp Lite soy sauce
  • 2 Tbsp Dark soy sauce
  • 2 Tbsp Black bean paste
  • 1 Tbsp Gochujang
  • 1 Tsp Sweet chili sauce
  • 1 Tbsp Mirin
  • 2 Tsp Rice syrup
  • 2 Tsp Sesame oil
  • 2 Inches Fresh ginger grated
  • 2 Tsp Crushed garlic
  • 2 Whole Carrots peeled and cut in matchsticks
  • 1 Small Yellow onion sliced in thirds
  • 3 Whole Green onions rough chop
  • 4 Stalks Bok choy rough chop
  • 4 Ounces Snap peas
  • 5 Whole Thai chilies small dice
  • 1 Whole Lime


  1. Begin by cutting the tofu in to long blocks. Next, marinate the tofu with both soy sauces, rice syrup, mirin, black bean paste and the gochujang for an hour. Set aside.

    Heat half of the sesame oil in a wok on medium high heat. Once simmering, add the tofu and cook on both sides for approximately 2 minutes to crisp up. Remove from wok and set aside. Add the remaining oil, and cook the onions for 3 minutes. Next, add the bok choy and matchstick carrots and cook for 3 more minutes. Add in the remaining vegetables and cook for 2 minutes. Now, add in the remaining sauce ingredients and cook for 2 - 3 minutes. Add the tofu back in and cook for 2 minutes to warm and to mix everything well.

    Plate over white rice and top with green onions. Enjoy!