YOUR SOLIN GENERATED RECIPE
Doubanjiang Tofu with Braised Shallots
Sautéed protein tofu and caramelized shallots simmered in a spicy, umami-rich doubanjiang sauce with vibrant bok choy and fiber-packed edamame.
INGREDIENTS
10 oz Firm protein tofu
0.5 cup Shelled edamame
4 medium Shallots
1.5 tbsp Gluten-free doubanjiang
0.5 cup Shiitake mushrooms
1 cup Baby bok choy
0.5 tbsp Avocado oil
1 tsp Toasted sesame oil
1 tsp Fresh ginger
2 cloves Garlic
0.5 cup Vegetable broth
1 tsp Tamari
PREPARATION
Press the tofu to remove excess moisture for 10 minutes, then cut into 1-inch cubes.
Peel and thinly slice the shallots and shiitake mushrooms while the tofu presses.
Heat avocado oil in a large skillet over medium heat and sauté the shallots and mushrooms until they are golden and fragrant.
Stir in the minced ginger, garlic, and gluten-free doubanjiang, cooking for 1 minute until the oil turns a bright red hue.
Add the tofu cubes and shelled edamame to the skillet, tossing gently to coat every piece in the spicy bean paste.
Pour in the vegetable broth and tamari, then reduce the heat to low and simmer for 5 minutes until the sauce thickens slightly.
Fold in the chopped baby bok choy and cook for an additional 2 minutes until the leaves are wilted but the stems remain crisp.
Remove the skillet from the heat and drizzle with toasted sesame oil before serving immediately.