Tag: tofu

Avocado Tofu Salad

Avocado Tofu Salad

It’s hard to avoid getting swept up into the “New Year, New Me” fervor every January. But I find that just reaffirming my commitment to creating delicious food with a focus on veggies is far more effective than making any strict dietary resolutions that are read more

Miso Soup

Miso Soup

Miso Soup is so much more than that little bowl that comes with your sushi. While the ingredients and technique are simple, the umami flavors are anything but and are foundational to Japanese cuisine. I’m going to show you how easy it is to make read more

Black Bean Tofu

Black Bean Tofu

Tofu may be one of the most unfairly maligned foods in the world. But it’s such an economical and nutritional powerhouse! It’s packed with protein and calcium, it’s low carb (if that’s your thing), and it just needs a little love to really make it sing. This Black Bean Tofu is a favorite for meatless Monday or any day of the week. The sauce is complex, tangy, and rich. The steamed tofu has a wonderful texture, and the addition of mushrooms really elevates this simple classic.

Everyone has a childhood food memory they cherish. And I have one of being in my highchair and picking Chinese fermented beans from my scoop of rice. And for years, the taste and flavor of these beans haunted me because I didn’t know what they were or how to ask for them. The only problem is we’re Japanese and my mom swears she would not have had these in the house and could not have given them to me. Plus, if you ask anyone who knows me well, they’ll tell you that my memory is terrible…so this probably isn’t an actual memory. But I don’t care. I claimed this memory years ago and I’m sticking to it.

Lots of Ingredients But Quick Prep… Promise

Don’t be alarmed by the long ingredient list. With the exception of maybe the Shaoxing wine, the ingredients are things you likely already have on hand, and the dish comes together very quickly.

I start making Black Bean Tofu by getting the tofu and the mushrooms ready for steaming. If you’ve never had beech mushrooms before, they are worth seeking out, and not just because they look cool. When cooked they take on a very nutty, earthy flavor. If you can’t find them, enoki mushrooms would make a good substitute.

beech black bean tofu

Begin by removing the bottom half inch of the mushrooms, and separating them into small clumps.

mushrooms black bean tofu

wine black bean tofu

steam black bean tofu

Black Bean Sauce

black bean sauce ingredients

Black Bean Tofu is all about this divine sauce. It’s full of so much savory flavor, and as long as you prep all your ingredients before you start, it can be whipped up in the time it takes to steam the tofu in the microwave. Chinese Black Beans are actually fermented soy beans. They add an explosive salty punch to this sauce. If you would like to cut down on the sodium, give them a rinse under running water.

onions black bean tofu

saute black bean tofu

Then I add the liquid ingredients and the sugar.

saucy black bean tofu

To thicken the sauce and give it a nice velvety texture, I make a slurry with water and cornstarch. Just pour it in and stir for a couple minutes and the sauce will magically thicken.

Now all that’s left to do is to pour the sauce on top of the tofu, add your garnish, and dig in! Be careful when removing the plastic film from the tofu, steam burns are no fun.

Black Bean Tofu is so quick and satisfying, I have no doubt it’s going to become a regular in your plant based rotation too. Serve it with some other quick veggie dishes- like Funky Spicy Green Beans, Szechuan Cucumbers, and Braised Burdock for an exciting vegan feast, or just enjoy with Coconut Rice for a simple supper.

Let us know what you serve it with by leaving a comment below, and tagging us in your pics @funkyasiankitchen, we love hearing from you!



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black bean tofu recipe

Black Bean Tofu

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 2-3 1x
  • Category: small plates
  • Cuisine: Chinese



For the Tofu:

  • 1 package medium firm tofu (about 14 ounces)
  • 1 box beech mushrooms
  • 1 tablespoon shaoxing wine

For the Black Bean Sauce:

  • 2 tablespoon neutral oil
  • ¼ large onion, finely diced
  • 1 Tablespoon minced ginger
  • 2 large garlic cloves, minced
  • ½ teaspoon dried chile flakes or 2 fresh chiles minced
  • 1 Tablespoon fermented black beans
  • 2 Tablespoons oyster sauce*
  • ½ Tablespoon soy sauce
  • 1 teaspoon sugar
  • ¼ cup water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 teaspoons sesame oil


2 scallions, thinly sliced on a bias


  1. Slice the tofu in half lengthwise and then into thin slices, about 1/2 inch thick (12 pieces). Arrange them overlapping slightly on a microwave safe plate that you will use to steam.
  2. Cut the bottom ½ inch off of the bottom of the mushrooms and discard. Then break the mushroom into small clumps and arrange on top of the tofu.
  3. Drizzle the shaoxing wine over the tofu.
  4. Cover the plate with plastic wrap and steam in the microwave for 4-5 minutes until the tofu is hot and the mushrooms are cooked through.
  5. While steaming the tofu, make the sauce. Add the oil to a small skillet over medium high heat.
  6. Add the onions and saute for 3-4 minutes.
  7. Add the ginger, garlic, and chile flakes and sauté until fragrant, about 1 minute.
  8. Then add fermented black beans and also sauté for a few seconds.
  9. Add oyster sauce, sugar, soy sauce, and water to the saucepan. Stir the sauce and bring it to a simmer.
  10. Stir the cornstarch slurry making sure it’s completely smooth. Gradually pour it into the saucepan while stirring to thicken the black bean sauce.
  11. Once the tofu is hot, remove the plastic wrap and drain the liquid in the plate. Pour the black bean sauce over the tofu slices.
  12. Sprinkle with the scallion and serve immediately


*To make this vegan, look for mushroom vegan oyster sauce.

Keywords: plant based, healthy eating, tofu, chinese, black bean sauce



We are quickly approaching the season of overindulgence. Cocktail parties, Friendsgiving, Thanksgiving, New Years brunches….all filled with delicious, and filling, foods. It’s nice to have a wholesome, nutrient dense meal to restore and recharge in between. That’s where Hijiki comes in. Hijiki is a sea read more

Mushroom Dumplings

Mushroom Dumplings

Dumplings are always among the most popular appetizer choices on our menus, particularly the vegetarian ones because it’s an easy one to hook carnivores too. It’s a cliché to say “you won’t even miss the meat”, but when it comes to these Mushroom Dumplings, it read more

Sriracha Tofu

Sriracha Tofu

Everyone needs a couple of quick and tasty tofu recipes in their repertoire, and Sriracha Tofu is a great one to have. I always have a block of tofu in the fridge and the sauce ingredients in my pantry. Tofu is economical, packed with protein, and can be easily supercharged with flavor. My Sriracha Tofu is nice and crispy, and it has an irresistibly sweet and spicy sauce. It’s also very fast and easy, making it an ideal recipe to serve as part of a plant based feast, or to serve with other dishes and rice as a complete meal.

Our house always has multiple meal times throughout the day. Between work, school hours, and different activities, we all need some meals that are tasty and quick. I like to have a bunch of different things in the fridge, ready to grab and go. This Sriracha tofu is perfect for that because it tastes great hot, at room temperature, or even cold. The sweet and spicy flavor always hits the spot. Let me walk you through how easy this crave worthy tofu is to prepare.

sriracha tofu ingredients

It Starts With Sauce

The sauce for Sriracha Tofu is absolutely addictive. And so easy! Just mix toasted sesame oil for nutty richness, soy sauce for tangy depth, sriracha for smoky heat, and mirin and honey which provide a touch of sweetness. (You can sub agave for the honey if you want it to be vegan) Just mix it all together and set aside. If you really want to level up, use my Homemade Sriracha!

sriracha tofu sauce

Prep Veggies

To keep this simple, I only add onion, garlic, and scallions to my Sriracha Tofu. They add flavor, body, and a little color to the dish.

onion sriracha tofu

Crisp Tofu

When people claim to not like tofu, they usually say it’s a “textural thing”. That is easily remedied though. For this recipe I start with medium firm tofu, which already isn’t mushy like soft or silken tofu is. When medium firm tofu is pan fried, it gets a delightfully crispy exterior, with a pleasantly chewy interior. You could also substitute firm tofu if you prefer.

slice sriracha tofu

The first trick to getting the tofu to fry up to a nice golden brown is to eliminate some water so it doesn’t steam in the pan. I press the tofu between sheets of paper towels to eliminate any extra water but you could also use kitchen or hand towels too. Use a little pressure but not so much that you squash the pieces of tofu. This process will allow the tofu to crisp up in the heat and reduce splattering when the tofu hits the oil in the pan.

press sriracha tofu

pan sriracha tofu

The second trick to getting tofu crispy is to use enough heat and leave it alone. You need the heat to build up around the tofu to create a nice crunchy crust. Moving it around constantly will hinder that, so keep your hands to yourself and let the pan do the work 🙂 Cook one side for 2-3 minutes and then check one piece to make sure it’s ready. When it has a nice golden color, flip the tofu carefully to the other side and do the waiting game again for a couple of minutes before removing it from the pan.

Once you remove the tofu, you should still have some oil left in the pan to sauté the onions. But if your pan looks a little dry, then add another tablespoon of oil before continuing.

saute sriracha tofu

finish sriracha tofu

The sauce will thicken a bit as you let it simmer and then it’s time to add the scallions, toss, and serve!

scallions sriracha tofu

Sriracha Tofu is amazing as part of a meatless spread alongside Crispy Shiitake and Braised Burdock. Or just serve with Coconut Rice for a complete meal. Try it tonight and take a moment to rate and comment on the recipe; we love hearing from you! And don’t forget to tag us in  your pics @funkyasiankitchen.

sriracha tofu beauty shot



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sriracha tofu recipe card

Sriracha Tofu

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: small plates
  • Cuisine: Pan-Asian




  • 2 teaspoons soy sauce
  • 2 teaspoons mirin
  • 2 teaspoons honey*
  • 4 teaspoons sriracha
  • 2 teaspoons sesame oil


  • 1 package medium firm tofu
  • ½ large onion
  • 2 cloves garlic minced
  • 45 tablespoons neutral oil
  • 2 scallions


  1. Stir the soy sauce, mirin, honey, sriracha, and sesame oil together in a small bowl. Set aside.
  2. Peel and trim the onion and then finely dice. Set aside.
  3. Trim the scallions and slice finely on an angle. Set aside.
  4. Open the package of tofu and drain it. Cut the tofu in half lengthwise and then across the tofu 8 times to create 16 equal squares. Place 4 sheets of paper towels (double layered) on a plate and place the tofu on the paper. Place another couple sheets of paper on top of the tofu. Press down gently on the paper towels to eliminate moisture from the tofu. Set aside.
  5. Heat a large skillet over medium high heat. Add the oil and swirl it around the pan to evenly coat the surface with oil.
  6. Gently place the tofu in the pan  in one even layer. Cook undisturbed for 2-3 minutes. Flip the tofu carefully (it should be a nice, crisp golden brown) and cook for an additional 2-3 minutes. 
  7. Take the tofu out of the pan with a pair of tongs or chopsticks and set it aside in a bowl. Put the pan back on the stove without washing it out and heat it for a couple minutes over medium high heat.
  8. If the pan looks dry, add 1 Tablespoon of neutral oil and then add the onions to the pan and stir fry for 3-5 minutes, moving the onion around regularly, until it has softened and started to lightly brown. Add the garlic and cook for another minute.
  9. Pour the sauce into the pan and add the fried tofu. Stir the tofu into the sauce to coat the pieces and continue to cook for a couple of minutes until the sauce has reduced.
  10. Add the scallions to the pan and toss to combine. Serve immediately.


*to make this vegan, sub an equal amount of agave syrup for the honey

Keywords: asian vegan, tofu, sweet and spicy, sriracha, plant based