Tofu in Black Bean Sauce

This vegetarian stir-fry builds a proper black bean sauce from scratch in under 15 minutes. Five cloves of garlic and fresh ginger hit the smoking-hot wok first, then fermented black beans go in for 30 seconds to bloom their funky, salty flavor. Onions, soy sauce, and water create the braising liquid, and dissolved kuzu thickens everything into a glossy, clingy sauce.

Kuzu (also called kudzu starch) is the thickener that gives Chinese sauces their distinctive shiny, almost translucent quality. Cornstarch works as a substitute, but kuzu sets smoother and holds its texture longer without breaking down. Dissolve it in cold water before adding or it clumps instantly.

The tofu goes in last and only simmers for two to three minutes. It’s absorbing the sauce, not cooking through. Longer simmering breaks soft tofu apart.

Chef Tips

• Use fermented black beans (douchi), not canned black beans. They’re a completely different ingredient. Look for them in the Asian aisle, usually in a small bag or jar.
• Press the tofu before cubing. Removing excess water helps it hold its shape in the wok and absorb more sauce.
• The dark sesame oil goes in at the very end, off heat. It’s a finishing oil for flavor, not a cooking oil.

Variations

• Spicy black bean tofu: Add sliced fresh chili or a teaspoon of chili paste with the garlic for a fiery version.
• With vegetables: Toss in sliced bell peppers and snap peas during the onion stage for a more colorful, crunchy stir-fry.