Black Bean & Vegetables Stir-fry
Submitted by happyzhangbo
Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
35 minA wok-style meal that packs in more vegetables than you thought could fit in one skillet.
Sweet potato, mushrooms, carrots, broccoli, and red cabbage all get a quick sear before crumbled tofu and black beans join the party. The sauce is simple but punchy: soy sauce, toasted sesame oil, and chili oil bring the heat while sesame seeds add nutty crunch.
It’s vegan, low-calorie, and deeply satisfying served over steamed rice or slurpy noodles.
Pro Tips
- Dice the sweet potato small (¼-inch cubes) so it cooks at the same rate as the other vegetables. Big chunks will still be hard in the center.
- Crumble the tofu by hand rather than cutting it. The irregular pieces grab more sauce and crisp up better at the edges.
- Add the cabbage and broccoli last. They only need a few minutes and you want them to keep some snap.
- Bump up the chili oil if you like real heat. Start with a teaspoon and taste as you go.
Ingredients
Directions
Heat the oil in a large skillet or sauté pan over medium heat.
Stir in the mushrooms, carrot, sweet potato and green onion.
Cook, stirring often, for 8 to 10 minutes, or until the vegetables are tender.
Crumble the tofu into the pan with your fingers.
Stir to mix.
Season the vegetable mixture with the soy sauce, sesame oil, chili oil and sesame seeds.
Stir in the cabbage, garlic, broccoli and black beans to the pan.
Stir until well mixed and cook for 4 to 6 minutes, or until the flavors have fully married together.
Season with more salt and pepper if needed.
Serve warm with steamed rice or boiled noodles if desired.
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