Stir-Fried Bok Choy with Tofu and Black Beans Recipe - Vegetarian Times

Stir-Fried Bok Choy with Tofu and Black Beans

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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.

  • 4Servings


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

  • Calories: 236
  • Carbohydrate Content: 16 g
  • Fat Content: 13 g
  • Fiber Content: 6 g
  • Protein Content: 17 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 546 mg
  • Sugar Content: 4 g