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Vegetarian, East Asian

Crispy tofu with black beans and peppers over rice

Crispy tofu with black beans and peppers is a Chinese style stir fry for 4 people, ready in 35 minutes, easy to make, at about €2.10 per serving. Tofu gets coated in cornstarch and fried until crisp, then stir fried with peppers in a salty fermented black bean sauce. The key is patting the tofu dry before coating it and serving the dish right away.

Tonight, crispy fried tofu stir fried with peppers in a fermented black bean sauce, bold and fragrant.

Crispy tofu with black beans and peppers over rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Frying the tofu in cornstarch completely changes its texture, it turns crisp on the outside while staying soft inside. Red and green peppers keep their bite, the onion softens into the mix, and fermented black beans bring that deep salty flavor common in many Chinese stir fries. Raw garlic, added at the end, gives it a sharp finishing punch.

This is a weeknight dish that breaks away from plain fried rice, perfect when you want a meatless dinner that still has plenty of character. It comes together in one pan once the rice is cooking, so it works well after a long day. Kids who already like salty, savory flavors might enjoy it, but the fermented taste leans more toward adults.

The ingredients

4 people

Pantry

  • Firm tofu 400 g
  • Cornstarchoften in the pantry 2 tbsp
  • Fermented black beans or 1 tbsp miso 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 5 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 1
  • Garlic 3 cloves

Allergens Soy, Gluten

The step by step recipe

  1. Cut the tofu into cubes, pat them dry, and coat them with cornstarch. 5 min

    Pat it dry well so the cornstarch sticks.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Start the rice before frying the tofu.

  3. Fry the tofu cubes in 4 tablespoons of oil until golden and crispy, then drain them. 8 min

    Don't stir too much, the crust forms on contact with the pan.

  4. In the same pan, stir fry the diced peppers and onion with the garlic and crushed black beans. 6 min

    Keep the heat high, the peppers should stay a bit crisp.

  5. Add the tofu back in, pour in the soy sauce, sugar, and 3 tablespoons of water, stir for 1 minute, and serve with the rice. 1 min

    Serve right away, the tofu softens in the sauce.

Our tips to get it right

  • Press the tofu between two plates with something heavy on top for 10 minutes before cutting it, it will release more water and crisp up better.
  • Use a wide skillet or a wok so the tofu browns without crowding, otherwise it steams instead of frying.
  • Chop all the vegetables and garlic before you start frying the tofu, the rest of the recipe moves fast once the pan is hot.

The variations

  • Swap the tofu for diced chicken breast if you're not keeping it vegetarian, using the same cornstarch coating.
  • Add broccoli or wood ear mushrooms alongside the peppers to change up the vegetables with the season.
  • For kids, skip the black beans and add an extra spoon of soy sauce instead, the flavor turns milder and less fermented.

What to serve it with

  • Steamed white rice, already part of the recipe
  • Hot or iced green tea
  • Crisp cucumber on the side

Storage

Leftovers keep for 2 days in the fridge in a sealed container, though the tofu loses some of its crispness. Reheat in a hot skillet rather than the microwave to limit that softening. Freezing isn't recommended, tofu turns spongy once thawed.

Questions about this dish

Can I swap the fermented black beans for something else?

Yes, a tablespoon of dark miso gives a similar salty, deep flavor. It's slightly less distinctive but still works well in this dish.

How do I get the tofu really crispy?

Pat the tofu dry thoroughly before coating it in cornstarch, that's the key step. Fry it without stirring too much so the crust can form against the hot pan.

Can I prep this ahead of time?

You can chop the vegetables and coat the tofu ahead of time, but fry and serve the dish right before eating. Fried tofu loses its crispness if it sits too long.

What kind of tofu works best here?

Use firm tofu, not silken, it holds up better during frying and absorbs the cornstarch well. Firm tofu cuts into clean cubes without crumbling.

How long does it take to make a crispy tofu with black beans and peppers over rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a crispy tofu with black beans and peppers over rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a crispy tofu with black beans and peppers over rice cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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