Dou Dou (豆豆)
This simple stir-fry brings together tender enoki mushrooms and golden pan-fried tofu in a savory-sweet sauce that coats every bite. 金針菇與豆腐的完美搭配，配上美味的醬汁，是一道簡單又營養的家常素菜。
📹 Watch the Recipe
Recipe by 家常素 Irene Yong
🥘 Why This Recipe Works
金針菇炒豆腐 (jīn zhēn gū chǎo dòu fǔ) is a light yet satisfying Chinese home-style dish that proves plant-based eating doesn’t need complicated techniques. The enoki mushrooms bring a delicate crunch and an impressive amount of dietary fiber — great for digestion — while tofu delivers high-quality plant protein that supports cardiovascular health.
What makes this recipe special is the sauce: a balanced blend of soy sauce, mirin, and mushroom stir-fry sauce that reduces into a glossy coating around every piece of tofu and mushroom. It’s the kind of simple, nourishing food that Korean idols reportedly love for its low-calorie, high-nutrient profile.
This version: 8 ingredients, one pan, 10 minutes.
🛒 Ingredients
| Firm tofu (板豆腐) | 300g | patted dry, sliced into 1cm slabs |
| Enoki mushrooms (金針菇) | 200g | trimmed base, separated |
| Vegan oyster sauce (素蚝油) | 1 tbsp | or mushroom stir-fry sauce |
| Soy sauce (酱油) | 2 tbsp | light soy |
| Mirin (味醂) | 2 tbsp | adds sweetness |
| Cooking wine (料酒) | 1 tbsp | or Shaoxing wine |
| Water (清水) | 2 tbsp | for the sauce |
| Garlic (蒜) | 3 cloves | minced |
| Spring onions (青葱) | 2 stalks | chopped for garnish |
| Sunflower seed oil (葵花籽油) | as needed | for frying |
👨🍳 Instructions
Step 1: Pan-fry the tofu
- Pat the tofu dry with paper towels and slice into 1cm thick slabs
- Heat a thin layer of sunflower oil in a non-stick pan over medium-low heat
- Fry tofu for 3-4 minutes per side until deep golden brown and crispy on the outside
- Remove tofu and set aside, leaving the oil in the pan
Step 2: Sauté the aromatics
- Add minced garlic to the same pan with the remaining oil
- Sauté over medium heat for 30 seconds until fragrant but not browned
Step 3: Cook the enoki mushrooms
- Add trimmed and separated enoki mushrooms to the pan
- Stir-fry for 1-2 minutes until they just begin to soften
- They should retain a slight bite — don’t overcook
Step 4: Combine and sauce
- Return the pan-fried tofu to the pan
- In a small bowl, mix vegan oyster sauce, soy sauce, mirin, cooking wine, and water
- Pour the sauce over the tofu and mushrooms
- Stir-fry for 1-2 minutes until the sauce thickens, reduces, and coats everything evenly
- Remove from heat, sprinkle with chopped spring onions
💡 Tips & Substitutions
| Can I use another mushroom? | Yes — shimeji, oyster mushrooms, or sliced shiitake all work well. Adjust cooking time as needed. |
| No mirin available? | Substitute 1 tbsp rice vinegar + 1 tsp sugar, or use a splash of sake + sugar. |
| How do I keep the tofu from sticking? | Use a good non-stick pan and let the tofu develop a crust before flipping — it releases naturally when golden. |
| Is this gluten-free? | Use tamari instead of soy sauce and check your vegan oyster sauce label. Some brands contain wheat. |
📊 Nutrition
Per serving (serves 2 as a main, 4 as a side)
~185 cal · Protein: 14g · Carbs: 12g · Fat: 9g · Fiber: 3g
Ingredients
Method
Notes
🌱 Why This Dish
金針菇炒豆腐 represents the best of Chinese Buddhist vegetarian (素食 / sù shí) cooking: simple ingredients, big flavor, and a philosophy of eating that nourishes both body and mind. In Chinese temple cuisine, tofu and mushrooms are considered a “yin-yang” pairing — tofu’s cooling, neutral nature balances mushrooms’ earthy warmth. Enoki mushrooms (金針菇 literally “golden needle mushroom”) are prized in Chinese medicine for their high fiber content and ability to support healthy digestion, while tofu has been a cornerstone of Chinese protein sources for over 2,000 years. This humble stir-fry, known as a 家常菜 (jiā cháng cài) or “home-style dish,” is what families across China and Malaysia cook on busy weeknights — quick, affordable, and deeply satisfying without a trace of meat.
