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    Home » Recipes

    Crispy Black Bean Tofu Noodle Bowl

    Published: Aug 2, 2020 · Modified: Jan 24, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    This recipe is really all about the Crispy Black Bean Tofu. The noodle bowl component is optional but yummy. You could just as easily make this with rice, or just make the tofu to go alongside a bigger dinner with other side dishes.

    A piece of black bean coated crispy tofu being picked up from a bowl. this recipe
    Jump to:
    • 📜Key Ingredients
    • 👩‍🍳How-To
    • ❓FAQ
    • 🥗Similar Recipes
    • 📖 Recipe

    📜Key Ingredients

    1. Extra Firm Tofu: You'll need extra firm tofu for the best results, and the trick is to really put loads of flavour into the tofu, so first you have to start out by squeezing it out well. I like to chop my tofu into slices, then wrap in clean tea towels & put a heavy board on it. This speeds up the process. Chopping the tofu into slices rather than trying to squeeze out a whole block is faster and safer than balancing a load of heavy things on a wobbly block of tofu.
    2. Black Bean Sauce: You can buy ready made black bean sauce from Asian grocery stores
    3. Corn Starch or Potato Starch: This creates the lovely crispy crunchy outer on the tofu.
    4. Chinese Black Vinegar : For a subtle but delicous tang.
    5. Soya Sauce: For the extra umami flavour hit!
    6. Rice Noodles: The noodles themselves can be whatever kind of noodle floats your boat. Udon, wheat or rice noods are all good
    7. Lots of crunchy veggies: Green beans, red peppers or carrot are all delicious. Some scallions or spring onions are also a great addition. You could also use broccoli, asparagus or pretty much any crunchy veggie that you fancy.

    Crispy Black Bean tofu served on a bed of noodles and crunchy fresh veggies in bowl.

    👩‍🍳How-To

    1. Prep your tofu by pressing it.
    2. Make the marinade and add in the tofu. Marinate for at least half an hour, but preferably overnight.
    3. Prep your veggies and get your noodles ready according to the type of noodles you are using.
    4. Sprinkle cornstarch/potato starch over the tofu and shake the container to ensure that it is completely covered.
    5. Either wok fry the tofu OR airfry it in your airfryer for 5 minutes.
    6. Add a little water to the leftover marinade from the tofu.
    7. Wok fry the veggies, add the noodles and leftover marinade.
    8. Serve the tofu over the noodles and veggies. Make a little extra dipping sauce up with some soysauce, black bean sauce and black vinegar if you like.
    9. To finish, a sprinkle of toasted sesame seeds is a great option, or just eat as it is..
    Instruction images for How to make Crispy Black Bean Tofu

    ❓FAQ

    Where do I find black bean sauce?

    I get my black bean sauce from my local Asian grocery store or online. You can choose either regular or the kind with chilli in it. Black Bean Sauce or marinade is usually also found in my local supermarket alongside all the other stir fry sauces.

    Which kind of tofu is the best to use in this recipe?

    Extra firm tofu is the best to use for this recipe. It won't work with soft or silken tofu.

    How long will this recipe last in the fridge?

    This recipe is best made and eaten right away but can be eaten as leftovers for a few days. You can make the tofu ahead of time and reheat it along with fresh noodles and vegetables.

    🥗Similar Recipes

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    Cauliflower Steaks with Miso & Sesame Dressing

    How to Build a Mediterranean Lentil Bowl

    How to Tofu! Beginner Level- Basic Crispy Tofu (aka Facon!)

    If you love this idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok too!)

    📖 Recipe

    A bowl of noodles with black bean tofu and crunchy veggies.

    Crispy Black Bean Tofu Noodle Bowl

    A yummy recipe that is full of Umami flavour. The crispy tofu really adds another level of delicious texture to a simple noodle bowl.
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    Course: Dinner
    Cuisine: Chinese, Vegan
    Keyword: black bean sauce, noodle bowl, tofu
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Marinading time: 30 minutes
    Total Time: 55 minutes
    Servings: 2
    Calories: 549kcal
    Author: Louise-Claire Cayzer

    Equipment

    • Wok

    Ingredients

    For the Crispy Black Bean Tofu

    • 200 g firm tofu
    • 2 tablespoon Black Bean Sauce
    • 1 tablespoon Chinese Black Vinegar (I)
    • 1 tablespoon Soy Sauce
    • 3 tablespoon cornstarch ((In the UK cornstarch is called cornflour) )
    • 4-5 tablespoon oil (for frying. Use a neutral oil like sunflower or rapeseed)

    For the Noodle Bowl

    • 300 g pre-cooked noodles (Either buy ready made, or follow the instructions to cook a portion prior to making the bowl. )
    • 1 carrot (cut into batons)
    • ½ red pepper (cut into thing slices)
    • 6 spring onions (chopped into 3 cm lengths)
    • 50 g green beans (a handful, chopped into 3cm lengths)
    • the leftover marinade from the tofu

    Instructions

    For the Crispy Blackbean Tofu

    • Press the tofu by slicing it & sandwiching it between teatowels. Put something heavy on it & leave for half an hour-overnight.
    • In a sealable container, mix together the Blackbean Sauce, Soya Sauce & Black Vinegar
    • Dice the tofu and add to the container with the marinade. Give it a shake to distribut the marinade evenly
    • Leave to marinade for at least half an hour. The longer you leave it, the tastier it will be!
    • To cook the tofu, heat the oil in a wok. You want it hot so it sizzles
    • Open up your container and add the cornstarch. Close the lid and shake it so that the cornstarch evenly coats the tofu
    • Add a single piece of the tofu to the wok. If it sizzles, it's ready to cook with.
    • Add the rest of the tofu in batches, removing them once crispy to a clean paper towel to drain.
    • Don't throw away the rest of the marinade! You need it for the noodles!

    For the noodles

    • Once you have cooked the tofu, wipe out the wok with a paper towel.
    • Add all the veggies so they sizzle and start to cook
    • Add 2-3 tablespoons of water to the container you marinated the tofu in. Give it a swish.
    • Add the noodles to the wok, and the contents of the marinade container. Cook for a minute or two.
    • Distrubute the noodles onto your plates, and top with the crispy tofu.

    Video

    Nutrition

    Calories: 549kcal | Carbohydrates: 88g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Sodium: 1219mg | Potassium: 354mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6558IU | Vitamin C: 50mg | Calcium: 184mg | Iron: 3mg

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    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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