Korean Stir-Fried Bok Choy and Tofu with Doubanjiang

Firm tofu is patted completely dry and pan-seared in oil for three minutes until golden on each side, then set aside while green onion and garlic are stir-fried in the same pan to build an aromatic base. Doubanjiang, soy sauce, sugar, and water are combined into a sauce directly in the pan; the fermented chili bean paste brings both salt and heat in high concentration, so the soy sauce should be added sparingly and adjusted only after a final taste. Bok choy stems and leaves are separated and added at different stages: stems first for two minutes of direct heat, leaves last for just one minute, so the stalks remain firm while the greens wilt to a silky texture. One teaspoon of sugar softens the sharp salinity of the doubanjiang, rounding the finish into something warm rather than aggressive. When the seared tofu cubes return to the pan, their crisp exterior absorbs the sauce like a sponge, releasing a burst of spicy, fermented flavor with each bite. At 290 calories and 17 grams of protein, the dish proves that a satisfying protein intake does not require meat.