Dou Dou (豆豆)
This quick home-style stir-fry pairs crisp, golden-fried tofu with tender snow peas for a clean, fragrant weeknight dish that comes together in minutes. 這道家常快炒把煎到金黃的油豆腐和脆嫩的荷蘭豆一起炒，清爽下飯，幾分鐘就能上桌。
📹 Watch the Recipe
Recipe by 芭樂媽的家 Qistin Wong TV
🥘 Why This Recipe Works
This is the kind of dish that proves Chinese home cooking does not need a long list of ingredients. The secret, as Qistin Wong shows, is to pan-fry the fried tofu first. A thin slice of 油豆腐 turned golden in the wok develops a lightly crisp, chewy edge and a deeper nutty taste, while the initial browning sets its shape so it holds up through the fast stir-fry instead of turning soggy.
Snow peas (荷蘭豆) need only a rinse and a quick diagonal cut to make tidy one-bite pieces — perfect for kids and for anyone who likes a clean mouthful. An optional handful of vegan mock squid (素花枝) adds a gently chewy, savory accent that recalls Taiwanese Buddhist-kitchen cooking, while half a red bell pepper brings a splash of color that makes the plate look as good as it tastes.
Three ingredients, one hot wok, and under fifteen minutes from cutting board to table. The seasoning is deliberately minimal — just salt and freshly ground black pepper — so the sweet crunch of the snow peas and the richness of the fried tofu are what you actually taste.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| 油豆腐 Fried tofu puffs | 3 pieces | Sliced thin, then lightly pan-fried |
| 荷蘭豆 Snow peas | 1 bunch (about 200g) | Trimmed of tough tips and stems |
| 素花枝 Vegan mock squid | about 100g | Optional; cut into small pieces |
| 紅甜椒 Red bell pepper | 1/2 | Sliced into thin strips for color |
| 鹽 Salt | 1/2 teaspoon | Season to taste |
| 黑胡椒粒 Black peppercorns | to taste | Freshly ground, not pre-ground |
| 水 Water | 1 tablespoon (15ml) | Added along the hot wok edge |
| 食用油 Cooking oil | 2 tablespoons | For pan-frying |
👨🍳 Instructions
Step 1 — Prep the snow peas
- Trim off the tough tips and the stem end (蒂頭) of each snow pea, removing any stringy fibers for a tender bite.
- Wash thoroughly, then cut each pea on a diagonal to make tidy, one-bite pieces.
- If cooking for older family members, blanch them a little longer in the water so they cook softer.
Step 2 — Prep the tofu and mock squid
- Slice the fried tofu thin from the center, cutting into small bite-sized pieces.
- Cut the vegan mock squid into small chunks.
- Slice half a red bell pepper into thin strips for color.
Step 3 — Pan-fry the mock squid
- Add oil to a wok over medium-high heat.
- Add the vegan mock squid and pan-fry, turning occasionally, until evenly golden.
- Keep flipping so the color develops evenly, then push aside.
Step 4 — Fry the tofu until golden
- Add the sliced tofu to the wok.
- Pan-fry until golden all over — the browning makes it more fragrant and sets its shape.
- Small pieces brown quickly, so stay near the wok.
Step 5 — Fast stir-fry the vegetables
- Add the snow peas and red pepper strips.
- Stir-fry briskly — don’t add large amounts of water, the vegetables carry enough moisture.
- Season with 1/2 teaspoon salt and freshly ground black pepper.
Step 6 — The wok-hei finish
- Pour 1 tablespoon (15ml) of water down the side of the hot wok — it turns to light steam instantly.
- Stir-fry about twenty times until the water evaporates and the flavors meld.
- The snow peas turn soft and glossy; switch off the heat and serve hot.
💡 Tips & Substitutions
| Problem | Fix |
|---|---|
| No vegan mock squid? | Simply leave it out, or swap in sliced shiitake mushrooms or extra fried tofu. |
| Snow peas are tough or older | Remove all fibrous tips and, if needed, blanch briefly in boiling water before stir-frying. |
| Not a fan of pepper | Black pepper here is mild; reduce or omit it when serving young children. |
| Want more wok-hei (鍋氣)? | Get the wok truly hot, splash water in from the edge only, and never over-water the vegetables. |
📊 Nutrition
Per serving (approx.): ~190 calories · 12g protein · 22g carbs · 8g fat (vegan, high in plant protein from the tofu).
Ingredients
Method
- Trim off the tough tips and the stem end of each snow pea, removing stringy fibers. Wash thoroughly, then cut each pea on a diagonal into tidy one-bite pieces. If cooking for older family members, blanch a little longer so they cook softer.
- Slice the fried tofu thin from the center into small bite-sized pieces. Cut the vegan mock squid into small chunks. Slice half a red bell pepper into thin strips for color.
- Add oil to a wok over medium-high heat. Add the vegan mock squid and pan-fry, turning occasionally, until evenly golden, then push aside.
- Add the sliced tofu to the wok and pan-fry until golden all over. The browning makes it more fragrant and sets its shape so it holds up in the stir-fry.
- Add the snow peas and red pepper strips. Stir-fry briskly without adding much water — the vegetables carry enough moisture. Season with 1/2 teaspoon salt and freshly ground black pepper.
- Pour 1 tablespoon (15ml) of water down the side of the hot wok so it turns to light steam instantly. Stir-fry about twenty times until the water evaporates and the flavors meld. The snow peas turn soft and glossy; switch off the heat and serve.
🌱 Why This Dish
荷蘭豆 (snow peas, or mangetout) are a Cantonese and Taiwanese stir-fry staple, prized for their sweet, crisp pods that cook in under a minute. 油豆腐 — tofu that has been deep-fried into golden, chewy puffs — is a pantry favorite across Chinese home kitchens, soaking up sauces while keeping a satisfying bite.
The optional 素花枝 (vegan mock squid) is a nod to Taiwan’s rich 素食 (vegetarian) food culture, which grew out of Buddhist temple kitchens and gave the world an extraordinary array of plant-based mock meats made from konjac, wheat gluten, and potato starch. Paired with a fast wok toss and minimal seasoning, this humble stir-fry reflects the core Chinese cooking philosophy: let fresh ingredients speak for themselves.
It is exactly the kind of 家常菜 (home-style dish) families cook on busy weeknights — quick to shop for, faster to cook, and endlessly adaptable to whatever is in the fridge.
