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Noodles in a bowl topped with crispy tofu
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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.
Prep Time10 mins
Cook Time15 mins
Marinading time30 mins
Course: Dinner
Cuisine: Chinese, Vegan
Keyword: black bean sauce, noodle bowl, tofu
Servings: 2
Calories: 549kcal
Author: Louise-Claire Cayzer


  • Wok


For the Crispy Black Bean Tofu

  • 200 g firm tofu
  • 2 Tbsp Black Bean Sauce
  • 1 Tbsp Chinese Black Vinegar I
  • 1 Tbsp Soy Sauce
  • 3 Tbsp cornstarch (In the UK cornstarch is called cornflour)
  • 4-5 Tbsp 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


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.



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