Discover how to make delicious Braised Black Bean Stuffed Tofu with cabbage and broccoli. This healthy vegan recipe is packed with protein, rich in flavour, and perfect for an easy weeknight dinner. Get the recipe below.
I first tasted Black Bean Stuffed Tofu during a visit to Root Vegan in Hong Kong, and it was one of those dishes that immediately stayed with me long after the meal was over. The combination of silky tofu, a rich and savoury black bean filling, and perfectly cooked vegetables was both comforting and surprisingly satisfying. As someone who enjoys discovering creative plant-based dishes when travelling, this recipe quickly became a standout favourite.
Inspired by that memorable meal, I wanted to recreate the flavours at home while adding my own twist. This version features tofu stuffed with a black bean mixture before being gently braised alongside cabbage and broccoli. The braising process allows the tofu to absorb the flavourful cooking liquid while keeping the vegetables tender and delicious, creating a wholesome one-pan meal that's ideal for both weeknight dinners and special occasions.
If you're looking for a healthy vegan dinner packed with protein, flavour, and texture, this Black Bean Stuffed Tofu recipe is sure to impress. The combination of black beans, tofu, cabbage, and broccoli creates a nutritious dish that's hearty enough to satisfy everyone at the table while showcasing just how versatile plant-based cooking can be.
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Ingredients
Get your shopping list at the ready! And forewarning...you're going to need A LOT of tofu.
- Firm tofu
- Vegetable oil
- White onion
- Garlic cloves
- Fermented salted black soy beans (douchi)
- Root ginger
- Light soy sauce
- Dark soy sauce
- Light brown sugar
- Sesame oil
- White pepper
- Green cabbage
- Broccoli
- Vegetable stock
- Shaoxing rice wine
A note on fermented black soy beans: Fermented black soy beans, known as douchi, are one of the oldest fermented foods in China and are prized for their intense savoury flavour. They add a rich depth that cannot be replicated by ordinary black beans. Combined with tofu and gently braised vegetables, they create a dish that is deeply satisfying and reminiscent of classic Cantonese cooking.
Step-by-step instructions
- Step 1: Cut a pocket into each block of tofu without cutting all the way through.
- Step 2: Heat the oil in a frying pan over medium heat. Add the onion and cook until softened.
- Step 3: Stir in the garlic, ginger and chopped fermented black beans and cook until fragrant.
- Step 4: Add the light soy sauce, dark soy sauce, brown sugar and sesame oil. Cook for another minute until the mixture becomes sticky and aromatic. Season with white pepper.
- Step 5: Stuff the tofu with the mixture and heat a deep non-stick pan over medium heat with a small amount of oil. Sear the stuffed tofu on each side until lightly golden.
- Step 6: Arrange the cabbage in the bottom of the pan, place the broccoli florets over the cabbage and nestle the stuffed tofu among the vegetables.
- Step 7: In a small bowl, combine the vegetable stock, soy sauce, rice vinegar, sesame oil, and garlic. Pour it into the pan. Bring to a gentle simmer, cover, and cook for 20–25 minutes. The cabbage should become tender while the broccoli remains vibrant and the tofu absorbs the flavours of the braising liquid.
- Step 8: Garnish with spring onions, sesame seeds, and fresh coriander before serving.
Hint: Press the tofu thoroughly before stuffing. Removing excess moisture helps the tofu hold its shape, absorb more flavour during braising, and prevents it from falling apart while cooking.
Equipment
- Tofu press or something heavy wrapped in clean kitchen towels
- Sharp knife
- Chopping board
- Large frying pan
- Deep frying pan
- Mixing bowl
- Spatula
The main thing is to make sure you have a frying pan deep enough to take the cabbage, broccoli and stuffed tofu along with the braising liquid.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place in a covered pan with a splash of vegetable stock and warm gently over medium-low heat until piping hot.
Freezing is not recommended for this dish.
Top tip
For even more flavour, allow the stuffed tofu to sit in the refrigerator for 30 minutes before braising. This gives the black bean filling time to infuse the tofu and creates a richer final dish.
The recipe
Braised Black Bean Stuffed Tofu with cabbage and broccoli
Equipment
- Tofu press or something heavy wrapped in clean kitchen towels
- Sharp knife
- chopping board
- large frying pan
- Deep frying pan
- Mixing bowl
- Spatula
Ingredients
For the stuffed tofu
- 4 large blocks firm tofu approximately 150g each
- 1 tablespoon vegetable oil
- 1 small white onion finely diced
- 3 cloves garlic minced
- 2 tablespoons fermented salted black soy beans douchi, rinsed and roughly chopped
- 1 tablespoon ginger finely minced
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- ½ teaspoon white pepper
For the braised vegetables
- ½ green cabbage shredded
- 1 large broccoli cut into florets
- 500 ml vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
For the garnish
- 4 spring onions sliced
- 2 tablespoon sesame seeds
- Fresh coriander optional
Instructions
- Press the tofu for at least 30 minutes to remove excess moisture. Carefully cut a pocket into each block without cutting all the way through.
- Heat the oil in a frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic, ginger and chopped fermented black beans. Cook for 2–3 minutes, stirring frequently, until fragrant.
- Add the light soy sauce, dark soy sauce, maple syrup and sesame oil. Cook for another minute until the mixture becomes sticky and aromatic. Season with white pepper and allow to cool slightly before stuffing the tofu.
- Allow the filling to cool slightly before carefully spooning it into each tofu pocket. Gently press the opening closed.
- Heat a non-stick pan over medium heat with a small amount of oil. Sear the stuffed tofu on each side for 2–3 minutes until lightly golden.
- In a small bowl, combine the vegetable stock, soy sauce, rice vinegar, sesame oil, and garlic.
- Arrange the cabbage in a large deep frying pan and place the broccoli florets over the cabbage and nestle the stuffed tofu among the vegetables.
- Pour the braising liquid into the pan. Bring to a gentle simmer, cover, and cook for 20–25 minutes.
- Remove the lid and allow any excess liquid to reduce slightly for 3–5 minutes.
- Garnish with spring onions, sesame seeds, and fresh coriander before serving.
Nutrition
Serving suggestions
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