Korean Stir-Fried Bok Choy and Tofu with Doubanjiang
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Doubanjiang, the Chinese fermented chili bean paste, is salty and hot, and how salty depends on the brand.
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So the soy sauce here is not poured by the recipe; it is decided after tasting the sauce. There is no meat, just pan-browned tofu and bok choy.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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