Tofu and Broccoli in Black Bean Sauce
Crispy pan-fried tofu and tender broccoli florets tossed in a savory, umami-packed black bean sauce. This Indo-Chinese classic comes together in under 30 minutes and pairs perfectly with steamed rice or noodles for a satisfying weeknight meal.
For 4 servings
- prep · ~10 min
Press and cube the tofu.
Wrap the firm tofu block in a clean kitchen towel, place a weight on top, and let it sit for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
- boil · ~2 min
Blanch the broccoli.
1.Bring a saucepan of water to a boil over high heat.2.Add broccoli florets and blanch for 1 minute.3.Drain immediately and plunge into ice-cold water to stop cooking.4.Drain again and set aside. - fry · ~7 min
Pan-fry the tofu until golden.
1.Heat 1 tbsp oil in a wok over medium-high heat until shimmering.2.Add tofu cubes in a single layer and pan-fry for 3-4 minutes.3.Flip and cook the other side for another 3 minutes until golden and crisp.4.Remove tofu from wok and set aside on a plate. - saute · ~4 min
Sauté the aromatics.
1.Add the remaining 1 tbsp oil to the same wok over medium-high heat.2.Add chopped garlic and julienned ginger, stir for 30 seconds until fragrant.3.Add diced onion and slit green chilies, sauté for 2 minutes until onions turn translucent.4.Toss in cubed bell pepper and cook for 1 minute more. - saute · ~3 min
Stir in the black bean sauce.
1.Add blanched broccoli florets to the wok and toss well.2.Add black bean sauce, soy sauce, rice vinegar, salt, and pepper.3.Stir-fry for 2 minutes until everything is well coated and heated through.4.Pour in the corn flour slurry and cook until the sauce thickens and coats the vegetables, about 1 minute. - assemble · ~1 min
Add the tofu back in and toss.
1.Return the pan-fried tofu to the wok.2.Gently toss everything together until the tofu is well coated with the sauce.3.Cook for 1 more minute to ensure the tofu is heated through. - garnish
Garnish with spring onion greens.
Transfer to a serving bowl, sprinkle generously with chopped spring onion greens. Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 10 minutes to remove excess moisture and ensure a crisp exterior.
- 2Blanch broccoli briefly and shock in ice water to preserve its bright green color and crunch.
- 3Fry tofu in a single layer; overcrowding will steam it instead of making it golden and crisp.
- 4Stir the corn flour slurry just before adding to prevent lumps from forming in the sauce.
- 5Taste the black bean sauce before adding extra salt—it's already quite salty.
- 6For a smokier flavor, use a well-seasoned wok and cook over high heat throughout.
Adapt it for your goals.
High-protein
Replace half the broccoli with sliced button mushrooms or baby corn for extra protein and texture without changing the sauce base.
low oilLow-oil
Skip the pan-fry and bake the tofu cubes at 200°C (400°F) for 15 minutes, tossing halfway; use only 1 tsp oil for the stir-fry.
jainJain
Omit garlic and onion; add extra ginger and a pinch of asafoetida (hing) for depth. Use jain-friendly black bean sauce without onion or garlic.
gluten freeGluten-free
Ensure the black bean sauce and soy sauce are labeled gluten-free (many brands contain wheat). Use tamari instead of regular soy sauce.
Why this is on our healthy list.
High in Plant Protein
Tofu provides a complete source of plant-based protein, essential for muscle repair and satiety.
Rich in Vitamin C and K
Broccoli is loaded with vitamin C for immune support and vitamin K for bone health.
Low in Saturated Fat
Made with minimal oil and no animal products, this dish is naturally low in saturated fat.
Contains Fermented Food Benefits
Fermented black bean sauce introduces beneficial probiotics that can support digestive health.
Frequently asked questions
No, silken tofu will break apart during pan-frying. Stick with firm or extra-firm tofu for the best texture.
