Hi Fen, that's great to hear! Good idea to use a fermented broad bean paste instead of doubanjiang to keep the spice levels down. Thank you for taking the time to stop by and let me know. Stay safe and well!

Hi Jacob, I'm so glad to hear you enjoyed it! Thanks for taking the time to stop in and let me know!

I will try to get the original ingredients. I'll go to the local Chinese/Asian market. I don't think they have it at the Japanese markets.

Hi Susan, I'm so glad to hear you enjoyed it! Thanks for taking the time to let me know. The tofu crumbling could be due to a couple factors. The first is if you stirred it, tossing with the pan is the only way I've been get the tofu not to crumble. It may not look as pretty, but the thing is, I actually don't mind the tofu crumbling because it gives more surface area for the sauce to stick to. Great idea to add in the Bok Choy!

Hi Eileen, my initial thought is that that's a lot of substitutions. I'm sure you can make it taste great, but it's definitely not going to taste as intended substituting so many ingredients. That being said, here are some ideas. Doubanjiang is a fermented chili bean paste, so you can replace it with other chili pastes like Sambal Oelek and add in some fermented bean paste such as miso. For black vinegar, fake balsamic vinegar (read my explanation under the ingredients heading in the headnotes above). For Dark soy sauce, Tamari is a suitable substitute, if you can't find that either, then a smaller amount of regular soy sauce will work. For the Shaoxing, dry sherry or an aged sake will work.

Or will it not work? I would love to make this but don't have those ingredients.

Thanks!