Dou Dou (豆豆)
This Fried Tofu with Glass Noodles (香煎豆腐粉絲) is the quintessential Chinese home-style comfort dish — pan-fried tofu simmered with glass noodles in a savory spicy bean sauce, ready in just 25 minutes with simple pantry ingredients. 香煎豆腐粉絲是一道樸實卻美味的家常菜，豆腐外酥內嫩，粉絲吸滿醬汁，簡單的食材卻讓人回味無窮！
📹 Watch the Recipe
Recipe by 家常素 Irene Yong:
🥘 Why This Recipe Works
This is the kind of dish that defines Chinese home cooking — simple ingredients, straightforward technique, and a result that’s far greater than the sum of its parts. Golden pan-fried tofu squares, dried shiitake mushrooms, and tender glass noodles come together in a savory broth seasoned with spicy bean paste and vegetarian oyster sauce.
The magic lies in how the glass noodles (粉絲, fěn sī) absorb every drop of the fragrant sauce while staying springy and distinct. The tofu, pan-fried until crisp on the outside yet silky within, provides a satisfying contrast in texture. Shallots and ginger build a fragrant foundation, while a final flourish of spring onions and sesame oil brightens the whole dish.
10 ingredients, one pot, 25 minutes — this is the everyday hero meal that proves Chinese vegan cooking is simple, fast, and incredibly satisfying.
🛒 Ingredients
| Ingredient 食材 | Amount 份量 | Notes 備註 |
|---|---|---|
| Firm tofu 板豆腐 | 300g | Cut into squares |
| Dried shiitake mushrooms 乾香菇 | 15g | Soaked and sliced |
| Shallots 紅蔥頭 | 40g | Sliced |
| Ginger 老薑 | 4 slices | |
| Cooking oil 食用油 | 1 tbsp | |
| Vegetarian oyster sauce 素蠔油 | ½ tbsp | |
| Spicy bean paste 辣豆瓣醬 | 1 tbsp | |
| Cooking wine 料酒 | 1 tsp | |
| Water 清水 | 300ml | |
| Sugar 糖 | ½ tsp | |
| Glass noodles 粉絲 | 50g | Soaked until soft |
| Potato starch 土豆澱粉 | ½ tsp | Mixed with 2 tbsp water for slurry |
| Spring onions 蔥 | 2 stalks | Chopped for garnish |
| Sesame oil 芝麻油 | 1 tsp | To finish |
👨🍳 Instructions
Step 1: Pan-Fry the Tofu
- Cut the firm tofu into bite-sized squares (about 2cm thick). Pat dry with paper towel.
- Heat 1 tbsp oil in a wok or deep pan over medium heat.
- Pan-fry the tofu pieces until golden brown on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same wok, add ginger slices, sliced shallots, and the soaked shiitake mushrooms.
- Stir-fry over medium heat until fragrant (about 1-2 minutes).
Step 3: Build the Sauce
- Add the vegetarian oyster sauce and spicy bean paste. Stir-fry for 30 seconds until aromatic.
- Sprinkle in the cooking wine and let it sizzle briefly.
- Pour in 300ml water. Add sugar and stir to combine.
Step 4: Simmer Together
- Return the pan-fried tofu to the wok.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 5-8 minutes, allowing the tofu to absorb the flavors.
Step 5: Add Noodles and Thicken
- Add the soaked glass noodles to the wok. They will absorb the sauce quickly.
- Mix the potato starch with 2 tbsp water to create a slurry.
- Pour the slurry into the wok while stirring gently. The sauce will thicken and coat the noodles beautifully.
Step 6: Finish and Serve
- Transfer to a serving plate.
- Drizzle with sesame oil and sprinkle generously with chopped spring onions.
- Serve immediately with steamed rice.
💡 Tips & Substitutions
| Problem 問題 | Solution 解決方法 |
|---|---|
| Glass noodles absorbing too much sauce? | Add extra 50ml water when adding noodles — they will absorb it and stay perfectly tender without drying out. |
| No spicy bean paste? | Use ½ tbsp miso paste with a pinch of chili flakes for a milder but equally flavorful sauce. |
| Tofu falling apart during frying? | Make sure the tofu is patted very dry before frying. Use a non-stick pan and don’t move the pieces too early — let them develop a golden crust first. |
| No shiitake mushrooms? | Use any mushrooms you have — fresh shiitake, button mushrooms, or wood ear mushrooms all add wonderful texture. |
📊 Nutrition
Per serving (2 servings): ~290 kcal | 16g protein | 14g fat | 28g carbs | 4g fiber
Ingredients
Method
Notes
🌱 Why This Dish
豆腐粉絲煲 (dòu fu fěn sī bāo) — tofu and glass noodle clay pot — is a classic of Hakka and Cantonese home cooking, beloved for its simplicity and deep comfort factor. Unlike complex restaurant dishes that require dozens of ingredients and precise techniques, this is food born from practicality: whatever protein and noodles are available, cooked with pantry staples.
The technique of pan-frying tofu before simmering it is fundamental to Chinese cooking. Known as 煎豆腐 (jiān dòu fu), this method creates a crispy exterior that holds up during braising while the inside stays silky-soft. Paired with 粉絲 (fěn sī) — mung bean vermicelli — the dish becomes a complete meal in one pot.
This version by Irene Yong (家常素) exemplifies the Malaysian-Chinese approach to vegan cooking: robust flavors, humble ingredients, and techniques that bring out the best in plant-based foods. The spicy bean paste (辣豆瓣醬) adds a gentle heat that wakes up the palate without overwhelming — exactly the kind of everyday cooking that makes simple meals feel special.
