Douban Sauce (Doubanjiang) is one of China’s legendary condiments. Made from fermented fava beans and chilies, it’s a flavor essential that anyone who loves Mapo Tofu will instantly recognize. You could say that doubanjiang and tofu are a perfect match made in Chinese cuisine.

But it would be a pity to use it only for Mapo Tofu. Try this doubanjiang-roasted tofu — especially if you’re not confident with stir-frying in a Chinese wok — you’re almost certain to fall in love with it. An oven will do.

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🥢 Main Ingredients

Fresh tofu
Doubanjiang (spicy fermented broad bean paste)
Green Sichuan peppercorns
Dried shiitake mushrooms
Chicken breast
Olive oil
Garlic juice
Chopped scallions
Half a lemon

🥢 Simple Steps

1，Make the roasting sauce: Mix Doubanjiang with olive oil in a 1:5 ratio, then stir in a little garlic juice until smooth. Doubanjiang is already salty enough, so there’s no need to add extra salt.

2，Prepare the tofu and mushrooms: Cut the tofu into small cubes and slice the shiitake mushrooms. Line a baking pan with parchment paper, then arrange tofu and mushrooms on it.

3，Brush with sauce: Coat the tofu pieces with the sauce — not too thick, or the top may burn. Drizzle any remaining sauce over the mushrooms.

4，Cut the half lemon into quarters and Place it in the gaps between other ingredients. During baking, the lemon juice will blend with the Doubanjiang, giving the sauce a gentle acidity and complexity.

5，Preheat the oven to 210°C (410°F), then bake for 15 minutes.

6，While baking, boil chicken breast. Shred into fine strands when cooled down.

7，Now comes the fun part —You can sprinkle the shredded chicken over the roasted tofu and eat them together, or finish the tofu first, then toss the chicken into the baking pan, stirring it in the leftover sauce — not any drop of flavor will be missed!