Hot Spicy Bean Curd

Salted black beans are the backbone of this spicy tofu stir-fry. Those fermented beans hit with a deep, funky saltiness that transforms plain bean curd into something intensely savory, and the green chili brings a fresh, sharp heat right behind it.

Frying the tofu cubes until golden before adding the sauce gives them a crispy shell that holds up against the wet ingredients. Soft, unfried tofu would break apart into mush the moment the sauce goes in.

The sauce comes together in the last minute: soy sauce, brown sugar, stock, and a cornstarch slurry that thickens everything into a glossy coating. It’s quick, punchy, and clings to every piece of tofu.

Pro Tips

• Press the tofu before cubing to remove excess water. Dry tofu fries golden. Wet tofu splatters and steams instead of browning.
• Fry the garlic and chili for only 30 seconds as directed. Burnt garlic turns bitter and ruins the whole dish.
• Dissolve the cornstarch fully in cold water before adding. Undissolved cornstarch creates chalky lumps in the sauce.

Variations

• Add ground pork with the aromatics for a non-vegetarian version closer to classic Mapo tofu.
• Stir in a teaspoon of chili oil or doubanjiang (fermented chili bean paste) for a more authentically Sichuan heat.
• Toss in diced red bell pepper for color and sweetness that balances the salty black beans.