From the Washington Post. Their note: “Doubanjiang, such as the Juan Cheng brand, can also be labeled as broad bean chili sauce or fermented chili bean paste.”
Ingredients:
1/2 cup neutral oil, such as vegetable, plus more as needed One (14- to 16-ounce) package firm or extra-firm tofu, cut into 3/4-inch cube and patted dry 4 spring onions or scallions, white parts cut into 1-inch pieces and green parts thinly sliced for garnish 1 pound summer squash, chopped into roughly 3/4-inch cubes For the sauce 2 tablespoons cold water 1 teaspoon cornstarch or potato starch 3 cloves garlic, minced or finely grated One (2-inch) piece fresh ginger, minced or grated 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 2 tablespoons doubanjiang (Sichuan chili bean paste, see headnote), chili-garlic sauce, oyster sauce or additional low-sodium soy sauce Cooked rice, for serving (optional)
Preparation:
Heat a cast iron pan over medium heat with 1/4 cup olive oil. When hot, add the mushrooms and stir, distributing the oil evenly, and then cook for ~5 minutes before adding your squash to the pan. Cook for ~3 more minutes or until squash is tender but not mushy. Add your taco seasoning and juice of 1/2 a lime and stir to coat
Line a large plate or small, rimmed baking sheet with a tea towel.
In a wok or large flat-bottomed skillet over high heat, heat the oil until it shimmers. Add the tofu in one layer — you may need to do this in batches — and fry, flipping occasionally, until lightly browned on all sides, about 8 minutes. Transfer to the prepared plate or baking sheet to drain.
Pour off all but 1 tablespoon of the oil — reserving it for another use — and return the pan to high heat. Add the white parts of the spring onions or scallions and the zucchini, and stir-fry, stirring occasionally, until the vegetables take on color, about 4 minutes.
Make the sauce: Meanwhile, in a small bowl or liquid measuring cup with a spout, stir together the cold water and cornstarch or potato starch. Stir in the garlic, ginger, soy sauce, rice vinegar, and the doubanjiang, chili-garlic sauce, oyster sauce or additional soy sauce.
Add the sauce to the wok, and let it come to a boil and thicken, about 1 minute. Remove from the heat and stir in the tofu until well coated with the sauce. Garnish with the scallion greens and serve, with rice, if desired.
evenly. Taste to see if you need salt and/or pepper. Turn off the heat and build your tacos! Heat your tortillas and then layer on your spicy sour cream, queso fresco, taco filling, lettuce, cilantro, and watermelon radish. Finish with a squeeze of lime and enjoy!