Stir Fried Vegetables and Tofu in Black Bean Sauce

READY IN: 45mins
Recipe by currybunny

From the Australian Women's Weekly, posted for World Tour 05.

Top Review by kelly in TO

Very good recipe. I love vegetables, tofu and black bean sauce! So I was sure to love this. I would strongly recommend using Ketjap Manis as you do need the "sweetener" I also used about a tsp of agave nectar to sweeten this dish up a tad. The only thing I may do different next time is sub the eggplant for sugar snap peas and/or mushrooms. Thanks for posting this was great.

Ingredients Nutrition


  1. Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
  2. Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
  3. Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
  4. Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.

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