Dou Dou (豆豆)
Koya tofu (高野豆腐) — light, spongy Japanese freeze-dried tofu — absorbs every drop of savory Thai bean sauce in this comforting braised dish with vegetables and vermicelli. 高野豆腐吸收泰國豆醬的濃郁味道，配上蔬菜和粉絲，是一道暖心又健康的素菜。
📹 Watch the Recipe
Recipe by 素食好煮意 Vegan Idea
🥘 Why This Recipe Works
Koya tofu (高野豆腐) is a Japanese freeze-dried tofu with a sponge-like texture that soaks up braising liquids like nothing else. Paired with Thai bean paste (泰国豆酱) — a savory fermented soybean condiment — this dish bridges Japanese technique with Southeast Asian flavor. The combination of textures makes this bowl compelling: soft tofu, crunchy vegetables, silky vermicelli, and earthy mushrooms.
12 ingredients, one pot, 25 minutes.
🛒 Ingredients
| Koya tofu / freeze-dried tofu (高野豆腐) | 6 pieces | rehydrated |
| Vermicelli noodles (粉絲) | ½ pack | soaked |
| Napa cabbage (旺菜 / 大白菜) | 4 leaves | stalks and leaves separated |
| Wood ear mushrooms (木耳) | handful | sliced |
| Snow peas (荷蘭豆) | handful | trimmed |
| Oyster mushrooms (秀珍菇) | handful | torn |
| Button mushrooms (蘑菇) | handful | sliced |
| Thai bean paste (泰國豆醬) | 1 tbsp | |
| Salt (鹽) | ¼ tsp | to taste |
| Soy sauce (生抽) | to taste | |
| Water or vegetable broth (水或蔬菜高湯) | 2 cups |
👨🍳 Instructions
Step 1: Prep Tofu and Noodles
- Rehydrate koya tofu in warm water for 5-8 minutes until soft and spongy. Gently squeeze out excess water, cut each piece in half.
- Soak vermicelli in cold water for 10 minutes. Drain and set aside.
Step 2: Sauté
- Heat a pot with oil over medium heat. Sauté napa cabbage stalks for 2 minutes until softening.
- Add all mushrooms (wood ear, oyster, button) and stir-fry 2-3 minutes.
Step 3: Braise
- Add Thai bean paste, stir for 30 seconds until fragrant.
- Pour in water or broth. Add soy sauce and salt. Add koya tofu. Cover and simmer 8-10 minutes.
Step 4: Finish
- Add snow peas and napa cabbage leaves. Cook 2 minutes.
- Add vermicelli, stir gently, cook 1-2 minutes. Serve hot.
💡 Tips & Substitutions
| Can’t find koya tofu? | Use extra-firm tofu, pressed and pan-fried until golden. |
| No Thai bean paste? | Substitute 1 tbsp miso + pinch chili flakes, or yellow bean paste (磨豉酱). |
| Want it saucier? | Add extra broth and thicken with cornstarch slurry (1 tbsp + 2 tbsp water). |
📊 Nutrition
Per serving (serves 2 as main)
~280 cal · Protein: 14g · Carbs: 38g · Fat: 8g · Fiber: 6g
Ingredients
Method
Notes
🌱 Why This Dish
Koya tofu is named after Mount Kōya (高野山) in Japan, where Shingon Buddhist monks developed freeze-dried tofu (shōjin ryōri, 精進料理) as a protein-rich food for temple cooking. This dish beautifully fuses Japanese Buddhist tofu technique with Chinese home-style braising and a Thai-inspired sauce — a testament to how plant-based cooking travels across cultures while staying true to its compassionate roots.
