Tofu & Shitake Stir Fry

In Spicy Black Bean Sauce

No rocket science involved today, straight up fresh ingredients, with minimal fat. Here is a quick and easy side or main for you to whip up in next to no time.

This Tofu & Shitake Stir Fry In Spicy Black Bean Sauce is one of my favorite side dishes to make to go along with any Oriental main meal we’re having.

And if you are on a low carb diet, you can absolutely have this as lunch, just on its own. This is a very simple dish.

What to serve it with? Here are some examples:

Tofu & Shitake Stir Fry

Nicole Kearsley
I'm kind of obsessed with black bean sauce lately since I found some in my local Asian market. Black bean sauce has a deep umami flavor that pairs perfectly with shitake mushrooms.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Vegan
Servings 2


  • 1 1/2 cups Rice
  • 2 tablespoon Tamari
  • 2 teaspoon Cornstarch
  • 2 tablespoon Rice Wine mirin
  • 7 ounces Shiitake Mushrooms
  • 1 White Onion
  • Fresh Ginger
  • 2 Garlic Cloves
  • 1 tablespoon Black Bean Sauce
  • 1-2 Bird’s Eye Chiles
  • 1 package Extra Firm Tofu
  • 2 teaspoon Sesame Oil
  • 1/2 cup Water Chestnuts
  • 5 ounces Baby Spinach


  • Drain and pat dry tofu. Cut into 3/4" cubes. Cook rice according to package directions. In a small bowl, whisk together the tamari, cornstarch, rice wine, black bean sauce, and ½ cup water.
  • Destem the shiitake mushrooms and cut the caps in half. Peel and thinly slice the onion. Peel and mince 1 Tbsp ginger and 2 cloves of garlic. Finely chop the bird’s eye chiles.
  • In a large skillet or wok over high heat with 2 tbsp vegetable oil, cook the mushrooms, tossing the pan occasionally, until they’re browned in places, about 5 minutes. Transfer the mushrooms to a plate and return the skillet to the medium-high heat.
  • Add sesame oil to the skillet, then add the cubed tofu. Cook, shaking the pan occasionally until tofu is browned in places, about 7 minutes. Add the tofu to the plate of mushrooms and return the skillet to the same heat. Add the onions and cook for 1 minute. Add the ginger, garlic and as much chile as you’d like(it's hot). Cook until onion has softened, about 2 minutes.
  • Add the mushrooms, tofu, and water chestnuts the skillet. Give the black bean sauce another whisk and add to the skillet. Toss the stir-fry to combine. Reduce heat to low and simmer until sauce thickens, about 1 to 2 minutes. Add the spinach and cook, stirring frequently, until the greens are slightly wilted, about a minute. Serve over rice.


NO RULES: If you don’t have or don’t like tofu, don’t fret, leave it out and just use the shiitake (or other mushrooms), the broccoli and/or any other stir fry friendly vegetables you fancy, like sugarsnaps, carrots, beansprouts, etc.
*SPICINESS: Adding just one bird’s eye chili pepper makes this dish spicy hot. Choose how spicy you want this dish or you can leave it out altogether if it’s not your thing.
**BIRD’S EYE CHILES: You can substitute regular chili peppers for the birds eye chili.
***TOFU: If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks!
****CREDIT: Recipe adapted from Purple Carrot.
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