Put a weight on the tofu and leave to drain off the excess water for about 15 minutes. Cut into cubes.
Chop up all the vegetables very finely.
Heat up the 2 tablespoons of oil in a pan, add all the vegetables except for the bell peppers and the doubanjiang and stir fry quickly.
Add the tofu and stir fry while breaking it apart.
When all the moisture has evaporated from the tofu and it's crumbly, add the soy sauce, sugar and bell peppers.
Keep on stir frying until the soy sauce gives off a roasted fragrance and the tofu is lightly browned.
Story Behind this Recipe
My aunt made this for me many times.
The main point is to keep on stir frying until there's no moisture left. It's good when it's almost burnt. If you like it spicy, add more shichimi spice. You could also increase the amount of doubanjiang spicy bean paste.