Asparagus and Tofu With Black Bean Sauce

By Hetty Lui McKinnon

Published June 12, 2025

Asparagus and Tofu With Black Bean Sauce
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(365)
Comments
Read comments

While asparagus shines with light spring-like flavors, it also carries bigger and bolder seasonings extremely well. Here, tender asparagus is quickly seared to unlock its juiciness and then tossed with a salty, spicy and funky Chinese black bean sauce. Known as dou si (Cantonese) or dou chi (Mandarin), fermented black soy beans are made by inoculating cooked black soy beans with a mold similar to koji (which is used to make miso paste), followed by salting and drying them. While they look like wrinkled and shriveled watermelon seeds, they are intensely savory, with multidimensional umami that also hints at sweetness and bitterness. While store-bought black bean sauce is an easy convenience, making your own at home using fermented black beans allows more control over salt and spice levels (see Tip). This sauce will quickly become a weeknight workhorse, a quick way to inject a savory kick to vegetable or meat stir-fries, stews like mapo tofu and even salad dressings.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings
  • ¼cup fermented black soy beans (see Tip)
  • 1tablespoon Shaoxing wine or dry sherry
  • 1garlic clove, finely chopped
  • ¼ to ½teaspoon crushed red pepper (to your liking)
  • 1teaspoon soy sauce 
  • 1teaspoon sugar
  • 2tablespoons canola or vegetable oil
  • 1teaspoon toasted sesame oil
  • 1pound asparagus, woody ends removed, stalks cut into 2-inch pieces
  • Salt and pepper
  • 2(7- to 8-ounce) packages baked tofu, sliced into 2-inch-long pieces
  • Toasted white sesame seeds, for serving
  • 2scallions, thinly sliced
  • Cooked rice, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

212 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 14 grams protein; 586 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the black soy beans into a colander and give them a quick rinse. Transfer them to a small bowl and, using the back of a fork, mash them into a rough, chunky paste. Add the Shaoxing wine, garlic, red pepper, soy sauce and sugar; stir to combine.

  2. Step 2

    Heat a large skillet over medium-high for 2 minutes. Drizzle with canola oil and add the sesame oil and asparagus. Season lightly with salt and pepper and toss until the asparagus are bright green and crisp-tender, 2 to 3 minutes.

  3. Step 3

    Add the black bean sauce and tofu and toss until the tofu is warmed through and it smells highly fragrant, 1 to 2 minutes. Taste and season with salt and pepper, if needed.

  4. Step 4

    Transfer to a plate and top with sesame seeds and scallions. Serve with rice.

Tip
  • Chinese fermented black soy beans look like wrinkled and shriveled watermelon seeds and are sold at Chinese grocery stores or online. They are shelf stable and will last for many years stored in a sealed, airtight jar. To use a store-bought Chinese black bean sauce (often sold as Chinese black bean garlic sauce) instead, skip step 1 and add 2 to 3 tablespoons of the sauce to make this recipe — taste it and add accordingly as commercial sauces will vary in saltiness.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
365 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mandy

@Mary P I like to pan fry tofu in cast iron skillet. Cut tofu in half lengthwise so it thins out the block. Wrap tofu in kitchen towel and place heavy skillet on top for about 10 mins to drain excess water. Cut tofu into smaller squares or triangles. Add oil (2-3TBl) to skillet, and salt and pepper the oil. Then add tofu. Don’t disturb until tofu comes up from pan without sticking. Flip over and do the same to each side. Should crisp up nicely.

SD

So incredibly delicious! I desperately wanted to make this so subbed in the veggies I had on hand. Used red peppers, zucchini, mushrooms and green beans. And I baked the tofu myself. Will definitely be making this again and again to level up from a basic stirfry.

Mary P

@SD do you have a method for the baked tofu that you can share?

chrstrr

This is a very good recipe. I enjoyed cooking and eating it. It’s a nice middle ground between quick and complicated. I scored some roadside asparagus and am happy with the choice of this recipe to honor that find. I think it would be excellent with shrimp or with the small, frozen, relatively inexpensive Patagonia scallops I like to keep on hand and sub for tofu and shrimp sometimes.

jmack

I made this according to recipe (less tofu, we are two), and while delicious, found it a bit dry. Any suggestions? Squeeze of lime?

Leigh

I also found it dry. I'm going to cook this again tonight and add some stock/water to the sauce.

Patricia Kale

Baked tofu recipe from NYTimes Cooking: https://insight-report.report/recipes/1026876-baked-tofu%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Private comments are only visible to you.

Recipe Tags

or to save this recipe.