Tofu and Broccoli Stir Fry in Black Bean Sauce

  • Serves 4

  • Preparation 10 mins

  • Cooking 15 mins

Tofu and Broccoli Stir Fry in Black Bean Sauce
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Low Fat

  • Vegan

  • Wheat-Free


  • 2 tbsp vegetable oil
  • 1 onion
  • 1 medium carrot
  • 10 babycorn
  • 1 red pepper
  • 1 green pepper
  • 1 courgette
  • 1 medium broccoli
  • 10 button mushrooms
  • 200g firm tofu
  • 100g bean sprouts
  • 1 jar black bean sauce
  • Cashew nuts, optional


  1. The first job is to slice the vegetables into bite–sized pieces. Slice the tofu into chunks.
  2. Blanch the broccoli for three minutes in boiling water then drain.
  3. Heat 2 tbsp of vegetable oil in a wok. Lightly fry the tofu, turning when golden on each side. This will give a crispy outside and a fluffy middle. Place on a paper towel to drain excess oil.
  4. Stir–fry the vegetables, nuts and tofu in two tablespoons of sesame seed oil for five minutes. Stir in a jar of black bean sauce and the bean sprouts. Continue to cook for another three minutes.
  5. Serve with toasted pitta bread or rice.

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