Dou Dou (豆豆)
This sweet-and-sour soy bean roll (糖醋豆腸) is the kind of vegan home dish that disappears fast — layered tofu-skin rolls soak up a glossy, tangy sauce while golden shiitake, fresh tomato, and crisp scallion-sweet peppers keep every bite bright and crunchy. 這道糖醋豆腸是名副其實的「白飯殺手」，層層豆腸吸滿酸甜醬汁，配上金黃香菇、番茄與繽紛彩椒，清爽開胃、大人小孩都愛。
📹 Watch the Recipe
Recipe adapted from 芭樂媽的家 Qistin Wong TV. Watch the full video:
🥘 Why This Recipe Works
Soy bean roll (豆腸 dòu cháng) is a humble but brilliant soy product — thin sheets of tofu skin are rolled into a sausage-like cylinder, giving it dozens of delicate layers. In this dish those layers open up as they cook, becoming the perfect sponge for a sweet-and-sour sauce. Dense and satisfying, it stands in beautifully for meat without ever pretending to be it.
Fresh tomato does double duty here: it adds natural sweetness and bright acidity, so the sauce isn’t relying on ketchup alone. Combined with 鮮香菇 (fresh shiitake) for that savoury umami kick, and 櫛瓜 (zucchini) with fruit-sweet peppers for crunch and colour, every spoonful is a balance of tender, tangy, and crisp. It comes together in a single pan in well under half an hour.
11 ingredients, one pan, about 20 minutes — a weeknight staple, a bento-box favourite, and endlessly adaptable to whatever vegetables you have on hand.
🛒 Ingredients
| Ingredient 食材 | Amount 份量 | Notes 備註 |
|---|---|---|
| 炸豆腸 Fried soy bean roll | 適量 to taste | Buy it pre-fried from a vegetarian shop, or fry raw tofu-skin rolls yourself |
| 鮮香菇 Fresh shiitake | 4 朵 | Adds rich umami; no soaking needed |
| 番茄 Tomato | 1/2 顆 | Fresh acidity that balances the sweetness |
| 櫛瓜 Zucchini | 1/4 條 | Sliced on the diagonal for a pretty look |
| 黃甜椒 Yellow sweet pepper | 1/2 顆 | Seeds and white membrane removed |
| 食用油 Cooking oil | 適量 as needed | For sautéing |
| 鹽 Salt | 1 茶匙 | Seasoning base |
| 糖 Sugar | 1 茶匙 | Round out the sweet-sour balance |
| 胡椒粉 White pepper | 1/4 茶匙 | A gentle warming heat |
| 番茄醬 Ketchup | 約 2 大匙 | ~2 tbsp; the signature sweet-sour base |
| 水 Water | 50–70 c.c. | Adjust for how much sauce you want on your rice |
👨🍳 Instructions
Step 1 — Prep the soy bean roll
- Cut the fried soy bean roll into short sections (about 2–3 cm long).
- If starting from raw tofu-skin rolls, deep-fry or pan-fry them first until golden and puffed.
- Set aside while you prep the produce.
Step 2 — Prep the vegetables
- Slice the shiitake mushrooms; halve the tomato and slice it on the diagonal.
- Slice the zucchini into diagonal rounds; deseed the yellow pepper, remove the membrane, and cut into strips.
- Have everything ready before you turn on the heat — the stir-fry moves fast.
Step 3 — Sauté the shiitake
- Heat a little oil in a wok or pan over medium heat.
- Add the shiitake and sauté until golden and fragrant — this is where the umami builds.
Step 4 — Add the bean roll and vegetables
- Add the soy bean roll pieces, then the tomato, zucchini, and yellow pepper.
- Stir-fry to soften everything, letting the vegetables pick up a little colour.
Step 5 — Season and build the sauce
- Season with 1 tsp salt, 1 tsp sugar, and 1/4 tsp white pepper; toss well.
- Add the ketchup (~2 tbsp) with 50–70 c.c. of water and stir to combine.
- Turn the heat to maximum and keep stirring until the sauce reduces and turns thick and glossy.
Step 6 — Finish and serve
- When the sauce clings to the bean roll in a shiny coat, turn off the heat and plate up.
- Serve hot over steamed rice — the saucy layers soak up beautifully.
💡 Tips & Substitutions
| Problem 問題 | Fix 解答 |
|---|---|
| I can’t find 豆腸 where I live | Substitute fried tofu puffs, yuba (tofu skin), or pressed bean-curd slices — any layered soy product soaks up the sauce well. |
| The sauce is too thick / too thin | Start with 50 c.c. of water and add more a splash at a time; reduce over high heat until it reaches the gloss you like. |
| I want it tangier or sweeter | For more tang, add a splash of rice vinegar or an extra spoon of tomato; for sweeter, increase the sugar to taste. |
| Reheating leftovers | This keeps well for 2–3 days in the fridge and makes a superb bento-box dish — reheat gently with a splash of water. |
📊 Nutrition
Per serving (serves 2–3): approximately 300 calories — 22g protein, 24g carbs, 16g fat. High in plant protein from the soy bean roll, with fibre and vitamin C from the peppers, zucchini, and tomato.
Ingredients
Method
- Cut the fried soy bean roll into short sections. If starting from raw tofu-skin rolls, pan-fry or deep-fry them first until golden and puffed.
- Slice the shiitake. Halve the tomato and slice diagonally. Slice the zucchini into diagonal rounds. Deseed the yellow pepper, remove the membrane, and cut into strips.
- Heat a little oil in a wok over medium heat. Add the shiitake and sauté until golden and fragrant.
- Add the soy bean roll pieces, then tomato, zucchini, and yellow pepper. Stir-fry to soften everything.
- Season with 1 tsp salt, 1 tsp sugar, and 1/4 tsp white pepper. Add the ketchup with 50-70 c.c. of water and stir. Turn to maximum heat and keep stirring until the sauce reduces and turns thick and glossy.
- When the sauce clings in a shiny coat, turn off the heat and plate up. Serve hot over steamed rice.
Notes
🌱 Why This Dish
豆腸 (dòu cháng, literally “bean intestine”) is a quiet star of Chinese vegetarian cooking — a reminder that the plant-based pantry is far more imaginative than plain tofu. Made by rolling thin sheets of tofu skin into a sausage-like log, then often fried or braised, it is prized for its dense, chewy, layered texture that absorbs sauces better than almost anything else. It belongs to the same family as 豆包 (bean-curd sheets) and 豆腐乾 (dried bean curd) that have nourished Buddhist-vegetarian kitchens across China and Taiwan for centuries.
The classic 糖醋 (táng cù) sweet-and-sour treatment — here built on tomato and ketchup with a little sugar — is one of the most beloved flavour profiles in Chinese home cooking, a bright counterpoint to the deep umami of the soy. This dish is a fixture of Taiwanese and Malaysian vegetarian meal prep: served as a one-pan dinner companion to rice, packed into children’s 便當 (bento) boxes, or made lighter on hot summer evenings when a tangy, saucy stir-fry is just the thing. 下飯 (xià fàn, “helps the rice go down”) is the highest compliment in the vegan household, and this one earns it.
