A quick and flavorful Chinese home-style dish featuring chewy konjac tofu and savory dried tofu, stir-fried with crisp vegetables in a spicy sauce. Ready in under 30 minutes.
This quick stir-fry combines two types of tofu with colorful vegetables for a satisfying dish that works great over rice. The blanching step keeps the vegetables vibrant and removes any bitterness from the konjac.
Cut the konjac tofu into bite-sized slices or strips. Cube the dried tofu into similar sizes. Julienne the carrot and slice the bell pepper into strips. Chop the garlic scapes into 2-inch lengths.
Bring a pot of water to a boil. Add a pinch of salt and a splash of oil. Blanch the carrot, green pepper, and dried tofu for about 1 minute until just slightly softened. Remove and drain well. This step locks in the vibrant colors and removes any raw taste from the konjac.
Heat oil in a wok over medium-high heat. Add the doubanjiang and stir-fry for 30 seconds until fragrant and the oil turns red. Add the garlic scapes and cook for another 30 seconds.
Add the blanched vegetables and konjac tofu to the wok. Stir-fry for 2-3 minutes, tossing everything together. Season with soy sauce, sugar, and salt. Toss well and serve hot over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
