Black Bean Pork and Tofu Stir-Fry 4.000

Tracy A. Woodward/The Washington Post

Nourish Mar 2, 2011

Tofu is a wonderful ingredient for vegetarians, and it's useful for reducing the amount of meat in a dish. Here, it also picks up the flavor of the sauce.

Vegetarians can substitute a mixture of mushrooms for the pork, with equally delicious results.

Servings: 4
  • 1 to 2 tablespoons olive oil
  • 1-inch piece peeled ginger root, finely chopped or grated
  • 2 medium cloves garlic, finely chopped
  • 6 scallions, white and light-green parts, cut crosswise into thin slices (1/2 cup)
  • 8 ounces lean ground pork
  • 8 ounces medium-firm or firm tofu, drained and patted dry, cut into 1/2-inch cubes
  • 1 tablespoon Chinese black bean sauce
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1/2 cup no-salt-added chicken broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch


Heat 1 tablespoon of the oil in a large, well-seasoned wok or nonstick skillet over medium-high heat. Add the ginger and garlic; stir-fry for 2 minutes, then add the scallions and stir-fry for 1 minute. Add the ground pork, breaking up any clumps with a spoon. If the pork is sticking, add the additional tablespoon of oil. Stir-fry for 5 to 6 minutes, until the pork is cooked through.

Add the tofu; stir gently to incorporate.

Stir together the black bean sauce, soy sauce, toasted sesame oil and broth in a liquid measuring cup. Pour the liquid mixture into the wok or skillet, and stir to coat evenly.

Whisk together the water and cornstarch in a small bowl. As soon as the liquid in the wok or skillet starts to boil, stir in the cornstarch mixture. When the sauce thickens, remove the wok or skillet from the heat.

Divide among individual plates; serve immediately.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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