FlamingFoodies recipe
Sichuan-Style Fish and Tofu Stew with Doubanjiang
A soul-warming Chinese fish stew that builds its magic on fermented bean paste, with silky tofu and tender white fish swimming in a beautifully balanced sauce that whispers heat while shouting umami.
Flaky white fish and silky tofu nestle into a rich Sichuan-style broth built on fermented bean paste—moderately spicy comfort food that brings umami depth to your dinner table.
Ingredients
Fish and Tofu
- 1.5 lbsfirm white fish fillets, cod, halibut, or sea bass, cut into 2-inch pieces
- 14 ozfirm tofu, drained and cut into 1-inch cubes
- 1 tspkosher salt, for fish
- 1 tbspcornstarch, for dusting fish
Stew Base
- 3 tbspdoubanjiang, fermented broad bean paste
- 2 tbspneutral oil, for frying
- 4 clovesgarlic, minced
- 2 inchfresh ginger, minced
- 3 wholescallions, white parts minced, green parts sliced for garnish
- 1 tspSichuan peppercorns, lightly crushed
- 2 cupschicken stock, or vegetable stock
- 2 tbspShaoxing wine, or dry sherry
- 1 tspsugar
- 1 tbsplight soy sauce
Method
1. Prepare and sear the fish Season your fish pieces with salt and dust them lightly with cornstarch. Heat oil in a heavy-bottomed pot over medium-high heat and sear the fish until golden on one side—about 3 minutes without fussing with it. Flip and give it another 2 minutes, then set aside on a plate. The fish will finish cooking later.
Watch for: Fish should release easily from the pan when ready to flip
Tip: Let the fish tell you when it's ready to flip—it'll release easily from the pan when that golden crust has formed.
2. Build the aromatic base Turn the heat down to medium and add your doubanjiang to the same pot. Stir-fry it for about 2 minutes until it darkens and fills your kitchen with that deep, savory smell. Add the garlic, ginger, scallion whites, and crushed Sichuan peppercorns, stirring constantly for 30 seconds until everything blooms.
Watch for: Mixture should smell deeply savory and slightly spicy, not burnt
Tip: The doubanjiang will pop and splutter—totally normal! Just keep stirring to prevent any burning.
3. Create the stew liquid Splash in the Shaoxing wine and let it bubble enthusiastically for 30 seconds. Pour in your stock along with the sugar and soy sauce, bringing everything to a gentle boil before settling into a simmer. Let this base cook for 8 minutes to meld all those flavors together.
Watch for: Liquid should reduce by about one-quarter and taste well-seasoned
Tip: Give the broth a taste here—it should have a nice savory heat that makes you want another sip, not one that makes you reach for water.
4. Finish with tofu and fish Gently lower the tofu cubes into your simmering stew and let them warm through for 3 minutes. Nestle the fish back into the pot, spooning some of that gorgeous sauce over the top. Simmer for another 3-4 minutes until the fish flakes easily with a fork.
Watch for: Fish should flake easily when tested with a fork
Tip: Treat the tofu like it's precious—because it is! Gentle handling keeps those cubes intact and beautiful.
Equipment
- heavy-bottomed pot or wok
- cutting board
- sharp knife
Make ahead
- You can make the stew base through step 3 up to a day ahead. Just refrigerate it, then warm gently before adding your tofu and fish.
Storage
- Leftovers keep covered in the fridge for up to 3 days. The fish will get more tender but might break apart a bit when you reheat—still delicious though.
Reheat
- Warm gently over low heat, stirring as little as possible to keep your fish and tofu pieces looking pretty. Add a splash of stock if it's gotten too thick.
Top tips
- Let the stew rest off the heat for 5 minutes before serving—those flavors will settle beautifully and the fish will finish cooking in that gentle warmth.
- Every doubanjiang brand has its own personality when it comes to heat, so taste as you go and add more gradually if you want more fire.
- A wide, shallow pot works better than a deep one—gives your fish and tofu room to breathe without getting crowded.
Substitutions
- No doubanjiang? Mix some miso paste with chili garlic sauce—different flavor, but still delicious
- Press extra-firm tofu really well, or try cubed winter squash for something completely different
- Large shrimp or scallops work beautifully here too—just adjust the cooking time so they don't get rubbery
Serve with
- Serve over fluffy jasmine rice—it's perfect for soaking up all that savory sauce
- Scatter those reserved scallion greens on top and maybe drizzle with a little chili oil
- A side of simple steamed Chinese broccoli makes this feel like a proper feast
Find another recipe
Open archive →Sichuan-Style Fish and Tofu Stew with Doubanjiang
A soul-warming Chinese fish stew that builds its magic on fermented bean paste, with silky tofu and tender white fish swimming in a beautifully balanced sauce that whispers heat while shouting umami.
Prep
20 min
Cook
25 min
Active
30 min
Total
45 min
Yield
4 servings
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Why this recipe works
Editorial notes before you cook
This is the kind of stew that makes everyone lean in closer around the table. The doubanjiang—that gorgeous fermented broad bean paste—creates layers of salty, earthy heat that unfold rather than assault, while chunks of tofu and flaky fish make every spoonful feel like a warm hug. It's gentler than the lip-numbing intensity of mapo tofu, but with enough personality to wake up your taste buds and keep the conversation flowing.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Prepare and sear the fish
Season your fish pieces with salt and dust them lightly with cornstarch. Heat oil in a heavy-bottomed pot over medium-high heat and sear the fish until golden on one side—about 3 minutes without fussing with it. Flip and give it another 2 minutes, then set aside on a plate. The fish will finish cooking later.
- 2
Step 2 of 4
Build the aromatic base
Turn the heat down to medium and add your doubanjiang to the same pot. Stir-fry it for about 2 minutes until it darkens and fills your kitchen with that deep, savory smell. Add the garlic, ginger, scallion whites, and crushed Sichuan peppercorns, stirring constantly for 30 seconds until everything blooms.
- 3
Step 3 of 4
Create the stew liquid
Splash in the Shaoxing wine and let it bubble enthusiastically for 30 seconds. Pour in your stock along with the sugar and soy sauce, bringing everything to a gentle boil before settling into a simmer. Let this base cook for 8 minutes to meld all those flavors together.
- 4
Step 4 of 4
Finish with tofu and fish
Gently lower the tofu cubes into your simmering stew and let them warm through for 3 minutes. Nestle the fish back into the pot, spooning some of that gorgeous sauce over the top. Simmer for another 3-4 minutes until the fish flakes easily with a fork.
Troubleshooting
Tips that matter
- Let the stew rest off the heat for 5 minutes before serving—those flavors will settle beautifully and the fish will finish cooking in that gentle warmth.
- Every doubanjiang brand has its own personality when it comes to heat, so taste as you go and add more gradually if you want more fire.
- A wide, shallow pot works better than a deep one—gives your fish and tofu room to breathe without getting crowded.
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
You can make the stew base through step 3 up to a day ahead. Just refrigerate it, then warm gently before adding your tofu and fish.
Storage
Leftovers keep covered in the fridge for up to 3 days. The fish will get more tender but might break apart a bit when you reheat—still delicious though.
Reheat
Warm gently over low heat, stirring as little as possible to keep your fish and tofu pieces looking pretty. Add a splash of stock if it's gotten too thick.
Serve it like you mean it
Finish, pair, and plate
- Serve over fluffy jasmine rice—it's perfect for soaking up all that savory sauce
- Scatter those reserved scallion greens on top and maybe drizzle with a little chili oil
- A side of simple steamed Chinese broccoli makes this feel like a proper feast
FAQ
The repeat questions
Can I make this stew less spicy?
Of course! Start with just 2 tablespoons of doubanjiang and taste your broth after step 3. You can always add more heat, but there's no going back once it's in there.
What if my doubanjiang seems very salty?
Brands really vary on saltiness, so taste your stew base before adding the soy sauce. You might need just a little, or maybe none at all—let the doubanjiang do most of the seasoning work.
Why does my tofu fall apart in the stew?
Stick with firm or extra-firm tofu, and be gentle when you're adding it to the pot. Silken tofu is lovely, but it's too delicate for this kind of cooking.
Heat profile
Balanced burn
You get a real chile presence without blowing out the rest of the dish.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
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