Tofu and Rice Noodles with Black Bean Sauce

Tofu and Rice Noodles with Black Bean Sauce Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Pan-searing sliced tofu gives it a meatiness that's deliciously offset by crunchy vegetables and a drizzle of black bean sauce (pour on a little less if you're salt-sensitive). The Asian ingredients can be found in any large grocery store.


Serves 4
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 828
Caloriesfromfat 31 %
Protein 19 g
Fat 29 g
Satfat 3.6 g
Carbohydrate 118 g
Fiber 7.6 g
Sodium 890 mg
Cholesterol 0.0 mg


16 ounces pad Thai rice-stick noodles
14 to 21 oz. firm tofu, drained
3 tablespoons vegetable oil
20 small, thin carrots, peeled
1/3 cup black bean garlic sauce
1/4 cup Shaoxing rice wine
3 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 tablespoon chili garlic sauce
1 1/2 teaspoons sugar
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh ginger
2 green onions, chopped
4 ounces sugar snap peas, thinly sliced crosswise


1. Boil noodles according to package directions, about 6 minutes. Drain.

2. Meanwhile, set tofu with a long side facing you. Cut tofu into eight 1/2-in.-thick slices, then lay between sheets of paper towels; gently press out excess moisture.

3. Heat oil in a large frying pan over medium heat. Add tofu and fry until browned, about 3 minutes per side. Transfer to a plate. Add carrots and cook, stirring occasionally, until carrots begin to brown, about 5 minutes. Transfer to plate of tofu. Halve tofu diagonally.

4. Meanwhile, stir black bean garlic sauce, rice wine, soy sauce, sesame oil, chili garlic sauce, sugar, sesame seeds, ginger, green onions, and 1/4 cup water together in a medium bowl.

5. Add black bean mixture to frying pan and boil over medium heat until sauce is reduced to 1 cup, about 3 minutes.

6. Divide noodles among 4 wide bowls. (If noodles are stuck together, rinse with hot water and drain.) Spoon 3 tbsp. sauce over each bowl. Arrange 4 pieces tofu, 5 carrots, and 1/4 cup snap peas over each, and spoon on remaining sauce if you like.

Note: Nutritional analysis is per serving with 3 tbsp. sauce.

Julia Lee,


March 2014
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