Crispy pan-fried tofu and vibrant broccoli florets are tossed in a deeply savory, umami-rich black bean sauce. This classic Indo-Chinese stir-fry is a quick, healthy, and satisfying meal that comes together in under 30 minutes, making it perfect for a busy weeknight dinner.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
324cal
22gprotein
18gcarbs
21g
Ingredients
400 g Firm Tofu (Pressed for at least 30 minutes and cut into 1-inch cubes)
400 g Broccoli (Cut into bite-sized florets)
2 tbsp Cornstarch (For coating the tofu)
0.5 tsp Salt (For seasoning the tofu)
0.25 tsp White Pepper Powder (For seasoning the tofu)
Protein-packed Tofu & Broccoli in Black Bean Sauce – an aromatic, iron-boosting, soul-satisfying dish!
This indo_chinese dish is perfect for breakfast. With 324.2 calories and 21.53g of protein per serving, it's a weight-loss-friendly, low-calorie option for your meal plan.
fat
Green Chili
(Slit lengthwise (optional, adjust to taste))
2 tbsp Fermented Black Beans (Rinsed and lightly mashed)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tsp Rice Vinegar
1 tsp Sugar (Helps balance the flavors)
1 tsp Toasted Sesame Oil
0.5 cup Vegetable Broth (Water can be used as a substitute)
2 tbsp Water (For the cornstarch slurry)
2 tbsp Spring Onions (Finely chopped, for garnish)
Instructions
1
Prepare Tofu and Vegetables
In a medium bowl, add the pressed tofu cubes. Sprinkle with 2 tbsp cornstarch, 0.5 tsp salt, and white pepper. Toss gently until the tofu is evenly coated. Set aside.
Bring 4 cups of water and 1 tsp of salt to a rolling boil in a medium pot.
Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Do not overcook.
Immediately drain the broccoli and rinse under cold running water to stop the cooking process. Set aside.
2
Mix the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, toasted sesame oil, and vegetable broth. This is your stir-fry sauce.
In a separate very small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water until smooth to create the slurry. Set both bowls aside.
3
Cook the Tofu
Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is shimmering, carefully add the coated tofu in a single layer.
Pan-fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
Remove the crispy tofu from the wok and place it on a plate lined with a paper towel.
4
Stir-fry and Combine
In the same wok, add the remaining 1 tbsp of oil over medium heat.
Add the minced ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the rinsed and mashed fermented black beans and stir-fry for another 30 seconds.
Pour the prepared stir-fry sauce into the wok and bring it to a simmer.
Give the cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while whisking constantly. Cook for 1 minute until the sauce thickens.
Return the crispy tofu and blanched broccoli to the wok. Gently toss everything to coat evenly in the sauce.
Cook for 1 more minute to heat through. Garnish with chopped spring onions and serve immediately.