Product Snapshot – Toban Djan

Toban Djan (Chinese for “broad bean paste”) is a popular condiment from China, and is known for its deep umami flavour, spicy heat and rich complexity. Originating in Pixian, a town in Sichuan Province, it is made primarily from fermented broad beans (also known as fava beans), soybeans, salt and chilli peppers.

Lee Kum Kee’s Toban Djan:

A renowned Chinese brand, Lee Kum Kee is known for producing high-quality sauces and condiments. Their version of Toban Djan is a Cantonese adaptation of the Pixian original – still spicy and fermented, but typically:

• More refined and smoother in texture than the original
• Has a less intense aroma than some traditional Sichuan brands
• Seems to have a more balanced and consistent flavour

Because of these differences, and due to the product being more widely available, it has become the go-to choice for many home cooks and restaurants.

Ingredients & Fermentation:

The process to make Toban Djan can sometimes take months, or even years, of fermentation. This process allows complex flavours – salt, tang and spice – to develop. The Lee Kum Kee Toban Djan typically includes:

• Fermented broad beans (also called fava beans)
• Chili peppers
• Soybeans
• Salt
• Garlic
• Wheat flour
• Preservatives (in commercial versions)

The results of the fermentation is a deep red-brown paste, that offers a rich, almost smoky, spicy umami flavour bomb.

Recipe Idea – Simple Mapo Tofu:

Ingredients (Serves 2)

• 300g (10 oz) soft or medium tofu, cubed
• 100g (3–4 oz) ground pork (optional – skip for vegetarian)
• 1 tbsp Lee Kum Kee Toban Djan
• 1 tbsp soy sauce
• 1 clove garlic, minced (or ½ tsp garlic paste)
• ½ cup water
• 1 tsp cornstarch + 1 tsp water (for thickening)
• 1 tbsp oil
• Chopped scallions (optional garnish)

Instructions

1. 1. Prep Tofu: Cut tofu into bite-sized cubes
2. 2. Cook aromatics & meat (if using): Heat oil in a pan over medium heat, add garlic and stir for 30 seconds. Add ground pork and cook until brown.
3. 3. Add Flavour: Stir in 1 tbsp of Toban Djan and cook for 1 minute to bring out the flavour. Add soy sauce and 1/2 cup of water.
4. 4. Add tofu: Gently add tofu cubes and simmer for about 5 minutes to absorb the sauce.
5. 5. Thicken the sauce: Stir in cornstarch and water mixture, then simmer for another minute until slightly thickened.
6. 6. Serve: Spoon over rice and top with chopped scallions if using.

Interested? You can buy Lee Kum Kee’s Toban Djan direct from us – just click here!