Vegan Tofu in Black Bean Sauce
This vegan tofu in black bean sauce tastes just like the takeaway favourite, and is easy to make at home
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This vegan take on a Chinese takeaway classic is tasty, nutritious and easy to make.
With tender tofu, chunky veggies and a rich black bean sauce, this Chinese-inspired dish is full of wonderful flavours and textures.
It is also budget-friendly and uses simple ingredients that won’t require you to hunt out a specialty shop.
How to serve vegan tofu in black bean sauce:
If you like a bit of extra spice, add finely sliced red or green chillies along with the tofu and spring onions.
This Chinese-inspired dish is perfect served with rice or noodles.
For a takeaway style feast, serve with a side of our vegan ‘egg’ fried rice.
If you’re choosing noodles to serve with your dish check the ingredients for egg to ensure they’re vegan-friendly.
A lot of fresh noodles contain egg, while most dried vermicelli or rice noodles are suitable for vegans.
To add even more to your meal, serve with a side of spring rolls or tofu-topped vegan ‘prawn’ toast.
Total Time: 30 minutes
Calories: 339
Servings: 4
Rating:
Nutritional information per serving:
Serving size
324g
calories
339
fat
15g
saturates
1.7g
carbs
31g
sugars
7.2g
fibre
11g
protein
26g
salt
3.4g
Total Time: 30 minutes
Calories: 339
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 99 99 g tofu, sliced into squares
- 0.5 0.5 Tbsp vegetable oil
- 0.25 0.25 onion, thickly sliced
- 0.25 0.25 red pepper, cut into chunks
- 0.25 0.25 green pepper, cut into chunks
- 0.25 0.25 inch fresh ginger, grated
- 0.75 0.75 cloves garlic, finely chopped
- 50 50 ml vegetable stock
- 100 100 g tinned black beans
- 0.5 0.5 Tbsp soy sauce
- 0.25 0.25 Tbsp rice wine vinegar
- 0.25 0.25 Tbsp agave syrup
- 0.25 0.25 Tbsp cornflour
- 0.5 0.5 Tbsp water
- 0.5 0.5 spring onions, sliced diagonally
- Black pepper, to taste
- To serve
- 0.25 0.25 spring onion, finely sliced
Method
- Heat 1 tablespoon of the oil in a wok and brown the tofu on each side. Once browned, set aside.
- Next, heat the remaining vegetable oil in a wok over medium heat. Once hot, add the onion and fry until softened followed by the red and green pepper. Fry for a few more minutes before adding the ginger and garlic and cook for 1 minute.
- Add the vegetable stock and simmer for a minute, then add the black beans. Reduce to a simmer and cook uncovered for 8-10 min, or until reduced by half.
- Add the soy sauce, rice wine vinegar and agave syrup. In a separate, small bowl mix the cornflour with the water to make a slurry, then thicken the sauce by adding the cornflour mixture.
- Add the tofu, spring onions and black pepper and serve immediately with a garnish of spring onions.
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