Step 1

Mix the sauce ingredients together in a medium bowl.

Step 2

Add the slurry ingredients into a small bowl and stir to mix well.

Step 3

In a high-walled skillet or pot, heat the oil to 375°F (190°C). Carefully add the tofu. Fry until both sides turn golden, about 3 minutes. Flip once or twice to ensure even cooking. Remove the tofu from the oil and transfer it to a big plate.

Step 4

Pour off all but 1 tablespoon of oil from the pan (alternatively, you can heat 1 tablespoon of oil in another large skillet).

Step 5

Add the garlic, ginger, green onion (white part), and doubanjiang to the pan. Turn the heat to medium. Stir fry to release the fragrance until the oil turns red, about 2 minutes.

Step 6

Add the fried tofu, carrots, bell peppers, and bamboo. Stir fry for 30 seconds to 1 minute.

Step 7

Pour in the sauce. Bring to a boil then reduce to a simmer, gently flipping occasionally. Simmer for 5 minutes.

Step 8

Add the green onion (green part). Mix the slurry again so the cornstarch is fully dissolved. Pour in the slurry and mix with a spatula until the sauce thickens.

Step 9

Drizzle in a teaspoon of sesame oil to finish up.

Step 10

Serve hot over steamed rice as a main dish.