Korean Stir-Fried Bok Choy and Tofu with Doubanjiang
Quick answer
Firm tofu is patted completely dry before pan-searing in oil for three minutes until golden on each side, then removed from the pan while the aromatics are built.
What makes this special
- Golden pan-seared tofu and bok choy coated in a savory, spicy doubanjiang sauce base.
- Crisp-fried tofu soaks up doubanjiang sauce, releasing it on each bite
- Stems cooked 2 min, leaves 1 min for two distinct textures in one dish
Key ingredients
Core cooking flow
- 1 Press 300 g of firm tofu dry with kitchen towels, then cut into 2 cm thick squares.
- 2 Quarter 250 g of bok choy and separate the thick stem from the leaves.
- 3 Heat 1 tablespoon of cooking oil in a pan over medium-high heat, add tofu, a...
Firm tofu is patted completely dry before pan-searing in oil for three minutes until golden on each side, then removed from the pan while the aromatics are built. Green onion and garlic go into the same pan to soften and release their fragrance, after which doubanjiang, soy sauce, sugar, and water are stirred together into a sauce directly in the pan. Doubanjiang, made from crushed fermented chilies, brings concentrated salt and heat simultaneously, so the soy sauce must be added in small amounts and the seasoning checked at the end rather than measured rigidly from the start. Bok choy stems and leaves are separated and added at different points: stems go in first for two minutes of direct heat, leaves follow for a final minute, so the stalks remain firm and the greens wilt to a silky finish. These two textures coexist on the plate without either being overcooked. A single teaspoon of sugar softens the sharp salinity of the doubanjiang, rounding the finish so that the heat registers as warmth rather than aggression. When the seared tofu cubes return to the pan, their crisp exterior absorbs the sauce, releasing a burst of spicy, fermented flavor with each bite. At 290 calories and 17 grams of protein, the dish delivers a satisfying protein intake without any meat in the recipe.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Press 300 g of firm tofu dry with kitchen towels, then cut into 2 cm thick squares.
Removing moisture thoroughly allows the surface to crisp in the pan.
- 2Heat
Quarter 250 g of bok choy and separate the thick stem from the leaves.
Add the stems first and leaves last so everything cooks evenly.
- 3Control
Heat 1 tablespoon of cooking oil in a pan over medium-high heat, add tofu, and pan-fry each side for 1.5 minutes until golden.
Remove and set the tofu aside.
- 4Heat
In the same pan, add the remaining 0.5 tablespoon of oil, 40 g of diagonally sliced scallion, and 1 tablespoon of minced garlic, then stir-fry for 30 seconds to release their aroma.
- 5Season
Add 1 tablespoon of doubanjiang, 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 3 tablespoons of water, and boil for 20 seconds to make the sauce. The sauce is ready when the doubanjiang aroma infuses the oil.
- 6Heat
Add bok choy stems and tofu and stir-fry for 2 minutes, then add the bok choy leaves and stir-fry 1 more minute.
The leaves are done when they retain their vivid green color.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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