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Chinese Style Bean Sauce with Tofu

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Submitted by sunnyi

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

YIELD

3 servings

PREP

10 min

COOK

10 min

READY

20 min

This vegetarian stir-fry builds a complex bean sauce from miso, tahini, soy sauce, honey, and a splash of vinegar, then tosses it with cubed tofu, sliced mushrooms, and red bell peppers in a screaming hot wok. Twenty minutes, start to finish.

The sauce is the real draw. Red miso brings deep, fermented saltiness. Tahini adds a creamy, nutty richness. Honey balances the salt, and vinegar sharpens everything up. Mixed together and simmered with the stir-fried vegetables and tofu, it thickens into a glossy, clingy coat once the cornstarch slurry goes in.

Fresh ginger and garlic hit the hot oil first, building an aromatic base that carries through the whole dish. Scallion whites cook with the mushrooms while the greens go in right at the end for a fresh, oniony pop.

Pro Tips

  • Press the tofu before cubing to remove excess water. Dry tofu sears better in the wok and absorbs more sauce.
  • Mix the sauce ingredients together before you start cooking. Wok cooking moves fast, and you won’t have time to measure mid-stir-fry.
  • Add the cornstarch slurry last and cook just 30 seconds. It thickens quickly, and overcooking makes the sauce gummy.
  • Use a very hot wok. If your oil isn’t shimmering, the vegetables will steam instead of sear.

Variations

  • Spicy version: Add a teaspoon of chili garlic sauce or sambal oelek to the sauce mixture.
  • Extra vegetables: Toss in snap peas, baby corn, or water chestnuts with the mushrooms.
  • Tempeh swap: Replace tofu with sliced tempeh for a firmer, nuttier protein that holds up well to high-heat cooking.

Ingredients

2 30
TABLESPOONS ML VEGETABLE OIL
1 5
TEASPOON ML GINGER
grated
1 5
TEASPOON ML GARLIC
minced
2 2
SMALL SMALL SWEET RED BELL PEPPER
minced
5 5
EACH MUSHROOMS
thinly sliced
16 462.4
OUNCES ML/G TOFU
cubed
2 30
TABLESPOONS ML RED MISO
mixed with 1/2 cup water *
1 15
TABLESPOON ML HONEY
1 15
TABLESPOON ML TAHINI (SESAME PASTE)
½ 2.5
TEASPOON ML VINEGAR
1 5
TEASPOON ML CORNSTARCH
dissolved in 2 tablespoons water

Directions

Heat oil in wok.

Add ginger, garlic and red peppers. Sauté for 3 minutes.

Add mushrooms and onion whites. Sauté for 3 minutes.

Add onion greens and tofu and sauté for 1 minute.

Combine miso, soy sauce, honey, tahini and vinegar.

Mix well.

Stir into sauté mixture and simmer for 1 minute.

Stir in dissolved cornstarch and simmer 30 seconds or until thick.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 273 61% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 37% Vitamin C 112%
Calcium 59% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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