Dou Dou (豆豆)
This plant-based Kou Shui Ji (口水鸡) swaps poached chicken for silky doubao tofu sheets, soaking up that signature Sichuan mala sauce until every bite tingles and satisfies. 这道素口水鸡用豆腐皮代替鸡肉，吸满麻辣红油，每一口都让人回味。
📹 Watch the Recipe
Recipe by WoonHeng (woon.heng)
🥘 Why This Recipe Works
Kou Shui Ji (口水鸡) is a classic cold Sichuan dish from Chengdu, famous for its mala (numbing-and-spicy) flavor profile. This vegan version was inspired by a chef at Chengdu’s Wenshu Monastery (文殊院), where plant-based cooking has been perfected over centuries. The secret is doubao (fresh tofu sheets), which absorb braising liquid while maintaining a tender, almost chicken-like bite.
Pan-fried until golden, then braised in a vegetable broth, the doubao becomes the perfect canvas for that legendary Sichuan sauce — nutty sesame paste, dark Chinese vinegar, aromatic chili oil, and the signature numbness of Sichuan peppercorn.
10 ingredients, one pan, 45 minutes.
🛒 Ingredients
| Doubao / fresh tofu sheets (豆腐皮) | 300 g | thawed, pressed dry |
| Carrot (胡萝卜) | 1 small | for braising |
| Cilantro (香菜) | 2 stalks | stems for broth |
| Celery (芹菜) | 1 stalk | for braising |
| Soy sauce (酱油) | 1 tbsp | for braising |
| Salt or mushroom seasoning | ¼ tsp | for braising |
| Toasted sesame paste (芝麻酱) | ½ tbsp | stir well |
| Toasted sesame oil (芝麻油) | ½ tbsp | |
| Chinese black vinegar (黑醋) | ½ tbsp | |
| Sugar (糖) | 1 tsp | to taste |
| Sichuan peppercorn powder (花椒粉) | ¼ tsp | to taste |
| Red chili oil (红油) | 3 tbsp | Sichuan-style |
| Crushed peanuts (花生碎) | handful | garnish |
| Chopped cilantro (香菜) | handful | garnish |
👨🍳 Instructions
Step 1: Prepare the Doubao
- Thaw doubao overnight in the fridge if frozen. Unfold the sheets and press between paper towels to remove excess moisture.
- Heat a pan with oil over medium heat. Pan-fry the doubao on both sides until golden brown.
Step 2: Braise
- Sauté chopped carrot, cilantro stalks, and celery in a little oil until fragrant.
- Add 2 cups water, soy sauce, and salt or mushroom seasoning. Bring to a simmer.
- Submerge the fried doubao in the broth. Braise for 5-7 minutes until tender.
- Remove doubao and set aside. Reserve about ¼ cup of the braising broth.
Step 3: Make the Sauce
- Combine toasted sesame paste with sesame oil. Stir until smooth.
- Add soy sauce, Chinese black vinegar, sugar, Sichuan peppercorn powder, and mushroom seasoning.
- Stir in the red chili oil and reserved braising broth. Adjust seasoning to taste.
Step 4: Assemble
- Cut the braised doubao into bite-sized pieces and arrange on a plate.
- Generously coat with the mala sauce. Top with crushed peanuts and chopped cilantro.
- Serve cold or at room temperature as an appetizer or alongside rice.
💡 Tips & Substitutions
| Can’t find doubao? | Trader Joe’s Tofu Sheets are essentially the same — microwave briefly and press dry before pan-frying. |
| Sauce too thick? | Thin with a splash more braising broth or warm water. |
| Can I make this ahead? | Yes — it’s traditionally served cold. Make doubao and sauce separately, assemble before serving. |
📊 Nutrition
Per serving (serves 2 as appetizer)
~210 cal · Protein: 16g · Carbs: 9g · Fat: 14g · Fiber: 3g
Ingredients
Method
Notes
🌱 Why This Dish
Kou Shui Ji (口水鸡) — literally “saliva chicken” — is one of Sichuan cuisine’s most iconic cold appetizers. The Wenshu Monastery (文殊院) in Chengdu is famous for its vegetarian su cai (素菜), where dishes like this vegan version have been perfected over generations using tofu skin and wheat gluten to recreate classic dishes without animal products. It represents the heart of Chinese Buddhist cooking: honoring tradition without compromising compassion.
