Dou Dou (豆豆)Taiwanese night-market braise at home: five-spice dried tofu and juicy king oyster mushrooms in a star-anise and cassia broth, no garlic or onion needed. 全素無五辛的家常滷味，豆乾與杏鮑菇吸飽八角滷汁。
Latest Recipes
Apple Gourd Stir-Fry with King Oyster Mushrooms — 蘋果蒲瓜炒杏鮑菇
A brand-new round “apple gourd” braised silky with seared king oyster mushrooms and vegetarian tempura — pure Taiwanese summer sweetness. 圓滾滾的蘋果蒲瓜，配上煎香的杏鮑菇與素甜不辣，炖出最自然的清甜。
Braised Green Bitter Melon with Enoki — 山苦瓜燜金針菇
A deep-green wild bitter melon braised with golden-fried enoki and mock-meat mince — bitter, silky and endlessly spooned over rice. 山苦瓜薄片加上金針菇素料肉末，以海山醬燜煮的五分鐘下飯家常菜。
Crispy Chickpea Tofu with Spicy Cumin Sesame Sauce — 香辣鹰嘴豆脆皮豆腐
Turn dried chickpeas into silky, protein-rich chickpea tofu, fry it twice until the crust shatters, then toss it in a garlic-free spicy cumin sesame sauce. 把普通的干鹰嘴豆变成外酥里嫩的脆皮豆腐，再裹上香辣孜然麻酱，五辛无、纯素也好吃到停不下筷。
Coconut Curry Stir-Fried Okra — 椰奶咖哩炒秋葵
Roll-cut okra, hand-torn oyster mushrooms and one spoonful of Malaysian curry powder — a silky, ten-minute vegan stir-fry. 滾刀切的秋葵配上手撕秀珍菇，一匙馬來西亞咖哩粉，十分鐘炒出滑嫩濃香的純素家常菜。
Vegetable Bean Curd Skin Rolls — 蔬菜豆包捲
Golden-seared tofu skin rolls stuffed with bok choy, shiitake and six-colour seaweed — crisp outside, juicy in, and they never fall apart. 金黃豆包捲著青江菜、香菇與六色海藻，外酥內嫩、煎不散，家常、便當、宴客都合適。
Stir-Fried Water Bamboo with Shiitake — 香菇炒茎白笍
Water bamboo stir-fried with a fine mince of shiitake and vegetarian meat — sweet, clean and deeply savory in one pan. 香菇素肉燥炒茎白笍，清甜入味的台式家常菜。
Stir-Fried Oil Tofu with Toon Paste — 香椿彩椒炒油豆腐
Golden oil tofu soaked in fragrant toon-paste sauce, stir-fried waterless with sweet peppers and oyster mushrooms — allium-free and ready in 15 minutes. 金黃油豆腐吸滿香椿醬汁，無水快炒甜椒與秀珍菇，不用蒜蔥，十五分鐘上桌。
Sichuan Chili Oil — 四川红油
Three chilies, two pours of hot oil and one night of waiting — real Sichuan chili oil, made in a normal kitchen with an oven instead of a wok. 三种辣椒、两次泼油、静置一夜，用烤箱代替炒锅也能做出香浓红亮的四川红油。
Curried Stir-Fried Diced Potatoes — 咖哩炒馬鈴薯丁
Golden pan-fried diced potatoes tossed with chewy dried tofu, wood ear and sweet peppers, lifted by a whisper of curry powder — a thrifty Taiwanese home classic. 一顆馬鈴薯先煎到金黃，再和豆乾、木耳、彩椒炒出咖哩香。