🥘 Ingredients
- dougan tofu 350 gr // cut in thin long strips
- garlic sprouts 1 sprout // cut in 4cm strips halved lengthwise
- vegetable oil 2 tbsp // or sunflower oil
- ginger 1 thumb // sliced
- garlic 2 cloves // sliced
- doubanjiang red bean paste 1½ tbsp
- light soy sauce 2 tbsp
- salt to taste
- sugar to taste
- chicken powder 1 tsp
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1Cut the dougan tofu in thin long strips. Remove the tops of the garlic sprouts and cut them in 4 cm strips. Halve these strips lengthwise. Prepare the rest of the ingredients. Heat vegetable oil in a wok on high heat. Add the ginger and garlic and fry it until the aroma comes loose. Turn the heat to medium and add the doubanjiang red bean paste . Stir until the oil turns evenly red. Add the tofu slices and stir fry for about 2 minutes. Add the light soy sauce and mix well. Add the garlic sprouts and salt , sugar and chicken powder . Stir well and fry until the garlic sprouts have just wilted. Serve hot with steamed white rice and other dishes.