Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and press 400 grams of firm tofu to remove excess water, then cut it into 2-cm cubes.

2. 2

   Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat, then pan-fry the tofu cubes until golden brown and crispy on all sides.

3. 3

   Add 1 tablespoon of finely minced fresh ginger, 2 cloves of minced garlic, and 1 teaspoon of dried chili flakes to the wok, then stir-fry for 30 seconds until fragrant.

4. 4

   Stir in 2 tablespoons of Pixian doubanjiang (fermented broad bean paste) and cook for 1 minute, pressing it into the oil, until the oil turns a rich red color.

5. 5

   Add 400 grams of drained and rinsed canned chickpeas, 1 tablespoon of light soy sauce, and 1 tablespoon of Shaoxing wine to the wok, then toss to coat all ingredients evenly with the sauce.

6. 6

   Pour in 1/2 cup of vegetable broth and bring the mixture to a simmer, cooking for 5 minutes until the sauce slightly thickens and coats the chickpeas and tofu.

7. 7

   Garnish the stir-fry with 2 chopped spring onions just before serving, and serve immediately with steamed rice.