Dou Dou (豆豆)
A hearty one-pot vegan braised tofu pot bubbling with rich tomato-red braised broth, loaded with silky tofu, shiitake mushrooms, wood ear fungus, carrots, cabbage, and beancurd sticks. This is the kind of meal that warms you from the inside out — deeply savoury, slightly spicy, and completely plant-based.
寒冬裡最療癒的一鍋全素紅燒豆腐鍋，番茄熬出的紅燒湯底濃郁甘甜，板豆腐吸滿了醬汁的精華，配上香菇、木耳、紅蘿蔔和腐竹，一鍋搞定，暖心又滿足。
📹 Watch the Recipe
Recipe by 野菜鹿鹿 Veggie Deer
🥘 Why This Recipe Works
This vegan braised tofu pot is the definition of comfort food made simple. The magic starts with aromatics — old ginger, fresh shiitake mushrooms, and Sichuan peppercorns are gently fried to release their fragrance before anything else goes in. It’s a small step that builds a flavour foundation you can’t skip.
The tomato is the secret weapon here. Cooked down until it breaks apart into a rough paste, it creates a naturally sweet and tangy base that mimics the depth of traditional meat-based red-braised (紅燒) broths. Doubanjiang (chili bean paste) adds a gentle kick, while soy sauce and five-spice powder (or the chef’s preferred thirteen-spice blend) bring complexity without overpowering the vegetables.
Best of all, it’s a one-pot meal — everything goes into a single pot in stages, and within 20 minutes you have a bubbling, aromatic stew that pairs beautifully with steamed rice or noodles. Simple ingredients, bold flavours, zero compromise.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Firm tofu (板豆腐) | ½ block | Sliced into 1cm pieces |
| Fresh shiitake mushrooms (鮮香菇) | 4-5 pieces | Sliced |
| Carrot (紅蘿蔔) | 1 small | Sliced into rounds |
| Dried wood ear fungus (木耳) | 1 handful | Rehydrated, sliced small |
| Cabbage (高麗菜) | ¼ head | Cut into small pieces |
| Tomato (番茄) | 1 large | Cut into wedges |
| Old ginger (老薑) | 3-4 slices | Sliced |
| Dried beancurd sticks (腐竹) | 1 handful | Soaked until softened |
| Sichuan peppercorns (花椒) | 1 tsp | Or 1 tbsp Sichuan pepper oil |
| Fresh cilantro (香菜) | Small bunch | For garnish |
Seasonings:
| Ingredient | Amount | Notes |
|---|---|---|
| Doubanjiang (辣豆瓣醬) | 2 tbsp | Chili bean paste |
| Soy sauce (醬油) | 3 tbsp | Regular light soy |
| Sugar (糖) | 1 tbsp | Any variety |
| White pepper (胡椒粉) | 1 tsp | |
| Five-spice powder (五香粉) | 1 tsp | Or 十三香 for more depth |
| Water | 800 ml | Or vegetable stock |
| Cooking oil | 1 tbsp | For sautéing |
👨🍳 Instructions
Step 1 — Prep the ingredients
- Slice firm tofu, shiitake mushrooms, carrot, and ginger into even slices (about 1cm thick)
- Cut rehydrated wood ear fungus into small bite-sized pieces
- Slice cabbage into thin strips
- Cut tomato into wedges
- Soak beancurd sticks in warm water until softened, then cut into 5cm lengths
Step 2 — Sauté the aromatics
- Heat a pot over medium heat and add 1 tbsp oil
- Add sliced ginger, shiitake mushrooms, and Sichuan peppercorns
- Sauté gently for 1-2 minutes until fragrant — keep the heat low so the peppercorns don’t burn
Step 3 — Cook the tomato base
- Add tomato wedges to the pot and cook until they soften and break down into a rough paste (about 3 minutes)
- Stir occasionally to prevent sticking
Step 4 — Build the broth
- Add doubanjiang, soy sauce, sugar, white pepper, and five-spice (or thirteen-spice) powder
- Stir well and cook for 30 seconds until the spices are fragrant
- Add the cabbage and toss to coat in the seasoning
- Pour in 800ml water (or vegetable stock) and turn the heat to high
Step 5 — Assemble and simmer
- Once the broth comes to a boil, arrange the sliced tofu, carrot, wood ear fungus, and beancurd sticks on top
- Reduce heat to medium-low and let it simmer for 8-10 minutes
- The soup will gradually deepen in colour and flavour as the tofu and beancurd sticks absorb the broth
Step 6 — Garnish and serve
- Once everything is tender and cooked through, garnish with fresh cilantro
- Add chopped spring onions or celery leaves if desired
- Serve hot in a bowl with steamed rice or noodles on the side
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Don’t have doubanjiang? | Substitute with 1 tbsp gochujang + 1 tbsp soy sauce, or 1 tsp chili flakes + 2 tbsp miso paste |
| Don’t like whole Sichuan peppercorns? | Use 1 tbsp Sichuan pepper oil instead, or 1 tsp ground Sichuan pepper added at the end |
| Want more protein? | Add extra tofu, or throw in some frozen edamame or vegan meatballs during the simmer |
| Can I make this in a clay pot? | Absolutely — a clay pot (砂鍋) retains heat beautifully and makes for a stunning table presentation |
| Storing leftovers? | Keeps well in the fridge for 3-4 days. The flavour actually deepens overnight |
📊 Nutrition
Per serving (¼ of recipe, with rice): ~320 cal · 14g protein · 12g fat · 42g carbs · 6g fibre
🌱 Why This Dish
紅燒 (hong shao / red-braised) is one of the foundational cooking techniques in Chinese cuisine, traditionally associated with meat braised slowly in soy sauce and caramelised sugar until deeply mahogany in colour. This vegan version reimagines the technique using tomatoes as the natural colouring and flavouring agent — a brilliant plant-based twist that retains the soul of the original.
Tofu and beancurd sticks (腐竹) have been staples of Chinese Buddhist vegetarian cuisine for centuries, prized for their ability to absorb surrounding flavours while providing satisfying texture and protein. This pot brings together both, making it a natural fit for vegan and flexitarian tables alike.
In Taiwan and across the Chinese diaspora, a bubbling clay pot of red-braised tofu is synonymous with home cooking — the kind of dish that says “come sit, eat, and warm yourself.” It’s especially popular during Lunar New Year, where it’s served as part of the reunion dinner (團圓飯) symbolising warmth and abundance. One pot, many blessings.
