Dou Dou (豆豆)
Thai-Style Stir-Fried Tofu — 泰式醬炒豆腐 — a quick weeknight stir-fry that wok-tosses golden tofu with Thai-style savoury paste, shiitake, shimeji and crisp green pepper for a fragrant lemongrass-and-turmeric bowl that begs for rice.
下班回家不想煮得太複雜？這道泰式醬炒豆腐只需一包即食植肉醬，配豆腐和蔬菜，十來分鐘就能炒出一大盤超級下飯的南洋風味家常菜。
📹 Watch the Recipe
Recipe credit: 芭樂媽的家 Qistin Wong TV
🥘 Why This Recipe Works
Some nights you need dinner on the table before the kids finish their school bags. This is that recipe. It leans on a clever shortcut from the vegan shop — a ready-made Thai savoury paste (植肉醬) that bursts with lemongrass and turmeric — so you get the deep, layered flavour of a Thai curry dish without building a paste from scratch.
Qistin Wong (芭樂媽) turns it into a one-pan wonder: tofu cut into small dice so every cube catches that golden, slightly crisp edge, then folded with rehydrated shiitake, tender shimeji, and green peppers for crunch. The paste melts into a glossy, savoury sauce that clings to every ingredient.
About 8 everyday ingredients, one pan, and under 15 minutes from fridge to plate — the kind of fast, honest home cooking that also happens to be completely vegan.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Firm tofu 板豆腐 | 1 block | Cut into small dice for pan-frying |
| Thai vegan savoury paste 泰式植肉醬 | 1 packet (~45 TWD) | Lemongrass & turmeric flavour; from vegan grocers |
| Dried shiitake mushrooms 乾香菇 | 2 pieces | Soak in hot water to soften quickly |
| Shimeji mushrooms 鴻喜菇 | 1 handful | Kept in small clusters |
| Green bell pepper 青椒 | 1 | Seeded and sliced; swap for cucumber or zucchini |
| Cooking oil 食用油 | 2 tbsp | For pan-frying |
| Water 水 | 3-4 tbsp | Helps the sauce simmer into the tofu |
| Soy sauce 醬油 | 1 tbsp | Adds savoury depth |
| Salt 鹽 | 1/4 tsp | Season to taste |
👨🍳 Instructions
Step 1 — Prep the ingredients
- Cut the firm tofu into small, even dice (about 1 cm) — small pieces brown faster and coat better in the sauce.
- Soak the dried shiitake in hot water until pliable, then slice into thin strips.
- Seed the green pepper and slice it into thin strips or small squares; separate the shimeji into small clusters.
Step 2 — Fry the shiitake
- Heat oil in a wok or pan over medium heat.
- Add the sliced shiitake and fry until fragrant and lightly browned, stirring occasionally.
Step 3 — Sear the tofu
- Push the shiitake to one side and add the tofu dice and shimeji.
- Pan-fry for about 2 minutes, turning gently, until the tofu turns a light golden colour on most sides.
Step 4 — Add the Thai paste & season
- Add the Thai vegan savoury paste and a splash of water to loosen it into a sauce.
- Add the green pepper, 1 tablespoon of soy sauce and 1/4 teaspoon of salt.
Step 5 — Simmer to infuse
- Stir everything together and simmer for about 2 minutes so the lemongrass-turmeric paste infuses into the tofu.
- The sweet, spiced fragrance should fill the kitchen — that’s your sign it’s ready.
Step 6 — Serve over rice
- Spoon generously over steamed rice — the small tofu dice make it perfect for a donburi-style bowl.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| Don’t like green pepper? | Swap for cucumber or zucchini, or any vegetable you enjoy — the sauce works with most crunchy vegetables. |
| Can’t find the Thai vegan paste? | Use any store-bought vegan savoury paste, or stir in 1 tbsp Thai red curry paste + a pinch of turmeric for a similar profile. |
| Want crispier tofu? | Cut larger dice and pan-fry a little longer, or pat the tofu dry before frying to avoid splatter. |
| Making it for camping? | This is a great one-pan outdoor meal — pack the ready paste and prep vegetables in advance. |
📊 Nutrition
Per serving (about 3 servings): ~250 calories — 15g protein, 14g fat, 18g carbohydrates, 6g fibre.
Ingredients
Method
- Cut firm tofu into small dice. Soak dried shiitake in hot water until pliable, then slice into thin strips. Seed the green pepper and slice into strips; separate shimeji into small clusters.
- Heat oil in a wok over medium heat. Add sliced shiitake and fry until fragrant and lightly browned, stirring occasionally.
- Push shiitake to one side, add tofu dice and shimeji. Pan-fry about 2 minutes, turning gently, until tofu turns light golden.
- Add the Thai vegan savoury paste with a splash of water. Add green pepper, 1 tbsp soy sauce and 1/4 tsp salt.
- Stir and simmer about 2 minutes so the lemongrass-turmeric paste infuses into the tofu. The fragrant smell signals it's ready.
- Spoon generously over steamed rice for a donburi-style bowl.
🌱 Why This Dish
Taiwanese home cooks have embraced store-bought “vegetarian paste” (植肉醬) as a modern shortcut that fits Buddhist vegetarianism (素食) — abandoning fish sauce and shrimp, the traditional Thai seasonings, for a plant-based paste that still delivers lemongrass and turmeric punch. It reflects how Taiwanese vegan cooking borrows the spirit of Southeast Asian flavours while staying true to a meat-free table.
The name 泰式醬炒豆腐 simply means “Thai-sauce stir-fried tofu” — 泰 (Thai), 醬 (sauce), 炒 (stir-fry), 豆腐 (tofu). It’s the kind of quick supper that finds its way onto Taiwanese tables on busy evenings, and reheats beautifully the next day for lunch boxes.
