Korean Stir-Fried Bok Choy and Tofu with Doubanjiang

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.