A quintessential Indo-Chinese favorite, this Tofu in Black Bean Sauce features perfectly crispy, golden tofu cubes enveloped in a deeply savory and aromatic sauce. Packed with crunchy bell peppers and onions, this dish strikes a beautiful balance of textures and flavors. Ready in just over 30 minutes, it's an ideal choice for a quick, satisfying, and protein-packed weeknight meal served over steamed jasmine rice.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
292cal
12gprotein
22gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for at least 30 minutes and cut into 1-inch cubes)
4 tbsp Cornstarch (3 tbsp for coating tofu, 1 tbsp for slurry)
0.5 cup Vegetable Oil (For shallow frying, excess will be drained)
2 tbsp Fermented Black Beans (Rinsed and lightly mashed)
1 inch Ginger (Peeled and finely chopped)
5 cloves Garlic (Finely chopped)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
1 pcs Red Onion (Medium-sized, cut into 1-inch cubes)
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
About Tofu in Black Bean Sauce with Vegetable Hakka Noodles
Protein-packed tofu in aromatic black bean sauce with Hakka noodles – a soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 665.25 calories and 21.25g of protein per serving, it's a high-fiber option for your meal plan.
17gfat
1.5 cup Mixed Bell Peppers (Red, green, and yellow, cut into 1-inch cubes)
2 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce (Primarily for color)
1 tsp Rice Vinegar
1 tsp Sugar
0.25 tsp Black Pepper (Freshly ground)
1 cup Vegetable Broth (Low sodium recommended)
2 tbsp Water (For cornstarch slurry)
1 tsp Toasted Sesame Oil (For finishing)
2 tbsp Spring Onions (Chopped, for garnish)
Instructions
1
Prepare Tofu and Sauce
In a mixing bowl, add the pressed and cubed tofu. Sprinkle with 3 tbsp of cornstarch and toss gently until each piece is evenly coated. Set aside.
In a separate small bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sugar, and black pepper. This is your sauce base.
In another small bowl, whisk the remaining 1 tbsp of cornstarch with 2 tbsp of water until smooth to create a slurry. Set aside for later.
2
Shallow-Fry the Tofu
Heat 1/2 cup of vegetable oil in a wok or large skillet over medium-high heat. The oil should be shimmering.
Carefully place the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy.
Using a slotted spoon, remove the fried tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Stir-Fry Aromatics and Vegetables
Carefully pour out the excess oil from the wok, leaving approximately 2 tablespoons.
Reheat the wok over high heat. Add the chopped ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
Add the cubed red onion and mixed bell peppers. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the rinsed and mashed fermented black beans and stir-fry for another minute to release their flavor.
4
Combine and Finish
Pour the prepared sauce base into the wok, followed by the vegetable broth. Bring the mixture to a vigorous simmer.
Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring constantly. The sauce will thicken in about 1-2 minutes.
Gently add the crispy fried tofu to the wok. Toss carefully to coat the tofu completely in the thickened sauce.
Turn off the heat. Drizzle with toasted sesame oil and garnish with chopped spring onions.
5
Serve
Serve immediately with steamed jasmine rice or noodles to enjoy the crispy texture of the tofu.
374cal
9gprotein
49gcarbs
16gfat
Ingredients
200 g hakka noodles (or any other wheat noodles)
2 l water (for boiling noodles)
0.5 tsp salt (for sauce, or to taste)
1 tbsp oil (for tossing cooked noodles)
3 tbsp sesame oil (or any neutral vegetable oil)
6 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 pcs capsicum (medium, any color, julienned)
1.5 cup cabbage (shredded)
0.25 cup spring onion greens (chopped, for garnish)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce (like Sriracha)
1 tbsp white vinegar
0.5 tsp white pepper powder
0.5 tsp sugar (to balance flavors)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
3
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
5
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.
