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Tofu Vegetable with Black Bean Sauce

Makes: 6 servings


  • 4 whole mushrooms, sliced
  • 1 ounce dried bean curd
  • 1 teaspoon Chinese black beans, lightly crushed
  • 3 cups carrots, chopped
  • 3 cups green peppers, sliced
  • 2 cups onions, chopped
  • 1 cup celery, sliced
  • 3 teaspoons garlic, minced
  • 1 teaspoon gingerroot, minced
  • 2 cups vegetable stock
  • 1/2 cup water chestnuts, sliced
  • 1/4 cup soy sauce (reduced-sodium)
  • 1/4 cup broccoli, chopped
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 16 ounces firm tofu, cut in cubes
  • 2 cups bean sprouts
  • 2 tablespoons cornstarch


  • In a medium-sized bowl, cover the mushrooms with warm water and soak for 15-20 minutes. Drain, saving the liquid, and set aside.
  • In a large flat dish, soak the dried bean curd in 1 cup of warm water for 5 minutes.
  • In a small bowl, soak the black beans in 1/4 cup water for 15-20 minute. Drain and set aside.
  • In a saucepan, saute the carrots, peppers, onions, celery, garlic, and ginger in 1/4 cup vegetable stock for 5 minutes. Add the remaining vegetable stock, black beans, mushrooms, and leftover liquid. Add the bean curd, water chestnuts, broccoli, 1/2 cup warm water, soy sauce, ketchup, and honey. Stir well.
  • Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the tofu and simmer for 10-12 minutes. Add the bean sprouts and simmer for 2-4 minutes. Disolove the cornstarch in 4 tablespoons of cold water and add to saucepan. Stir well, and continue to simmer until the sauce has thickened. Serve over rice or noodles.

Nutritional Information:

  • Serving size: 2 cups
  • Calories: 190
  • Fat: 2 g
  • Cholesterol: 0 mg
  • Protein: 10 g
  • Fiber: 5 g
  • Sodium: 460 mg

Please feel free to modify these recipes for any dietary needs or special diets.

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