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Overhead shot of crispy tofu cubes glazed in dark black bean sauce, scallions and red chili scattered over steamed rice.

Crispy Pan-Fried Tofu with Black Bean Garlic Sauce

Cornstarch-coated tofu cubes fried until crackly, then tossed in a savory sauce made from fermented black beans, garlic, and ginger.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 249
Ingredients Method Notes

Ingredients
  

Crispy Tofu
  • 400 g extra-firm tofu (1 block); pressed and cut into 2.5 cm / 1-inch cubes
  • 4 tbsp cornstarch for coating
  • 5 tbsp neutral oil (vegetable or avocado) divided, for frying and sauce
Black Bean Sauce
  • 2 tbsp fermented black beans rinsed and roughly chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 3 scallions whites and greens sliced separately
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp granulated sugar
  • 80 ml vegetable broth or water / 1/3 cup
  • 1 tsp cornstarch mixed with 2 tbsp water for slurry
  • 1 tsp toasted sesame oil
  • 1 red chili thinly sliced, optional garnish

Method
 

Press and Fry the Tofu
  1. Wrap the tofu block in towels and set a heavy pan on top for 15 to 20 minutes to press out excess liquid. Cut into 2.5 cm / 1-inch cubes.
  2. Toss the cubes with 4 tbsp cornstarch in a mixing bowl until evenly coated, shaking off any excess.
  3. Heat 2 tbsp oil in a 12-inch nonstick or carbon steel skillet over medium-high heat. Add half the tofu in a single layer without crowding and fry for 3 to 4 minutes per side, until golden and crackly on all sides, about 8 minutes total. Transfer to a paper towel-lined plate.
  4. Add another 2 tbsp oil to the skillet and repeat with the remaining tofu cubes.
Make the Black Bean Sauce
  1. Return the skillet to medium heat with the remaining 1 tbsp oil. Add the scallion whites, garlic, ginger, and chopped fermented black beans. Stir-fry for 30 to 45 seconds until fragrant, watching closely so the garlic doesn't scorch.
  2. Pour in the soy sauce, Shaoxing wine, sugar, and vegetable broth. Bring to a simmer over medium heat.
  3. Stir the cornstarch slurry again and pour it into the pan. Cook, stirring, for 1 to 2 minutes, until the sauce turns glossy and coats the back of a spoon.
Combine and Serve
  1. Add the crispy tofu back into the skillet. Toss gently to coat each cube, cooking for 1 minute so the tofu heats through without going soft.
  2. Remove from heat and stir in the sesame oil. Scatter scallion greens and sliced chili over the top. Serve immediately over rice.

Notes

  • Press tofu while you prep the aromatics to save time.
  • Don't crowd the skillet or the tofu will steam, not crisp.
  • Chop fermented black beans finely so they distribute through the sauce evenly.
  • Serve immediately for the crispest texture.