Stir-Fried Bok Choy with Tofu and Black Beans Recipe | Vegetarian Times Skip to main content

Stir-Fried Bok Choy with Tofu and Black Beans

This stir-fry is usually made with super-salty fermented black beans. We’ve substituted plain black beans to give the dish body without the extra sodium.



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1 16-oz. pkg. firm tofu, drained
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2 Tbs. hulled sesame seeds
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4 tsp. toasted sesame oil, divided
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1 ½ lb. large bok choy, chopped (9 cups)
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2 Tbs. minced fresh ginger
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3 cloves garlic, minced (1 Tbs.)
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½ cup cooked black beans
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2 Tbs. low-sodium tamari
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2 tsp. dark brown sugar
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1 tsp. chile-garlic sauce


1. Place tofu between 2 cutting boards; tip boards over sink edge to let excess liquid drain off 30 minutes. Cut tofu into bite-size cubes, and roll cubes in sesame seeds in bowl.

2. Heat 2 tsp. sesame oil in nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes, or until golden brown, turning occasionally. Set aside.

3. Heat remaining 2 tsp. oil in wok or large skillet over high heat. Add bok choy; stir-fry 4 minutes. Add ginger, garlic, and black beans; stir-fry 2 minutes more. Stir in tamari, brown sugar, and chile-garlic sauce. Fold in tofu.

Nutrition Information: 

17 g
Total Fat: 
13 g
Saturated Fat: 
2 g
16 g
0 mg
546 mg
6 g
4 g
Serves 4

Comments on this Recipe

This is becoming a favorite in our house. It's on the menu about every other week. I cook the bok choy or other veggies separately. Add I add more garlic, always!

I made this recipe using fermented black beans "douchi" from the Asian market, for authentic flavor. You'll want to start with about a tablespoon of them, as the strong fermented taste may take some getting used to. Using the original ingredient makes all the flavor difference in the world. Be sure to use less soy sauce as the douchi are salted.