Spicy Tofu and Edamame Beans

  • Preparation Time25 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the bean curd stir-fry

2 tbsps groundnut oil
400g firm fresh bean curd, drained and cut into 1 cm thick rectangles
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp black rice vinegar (recommended: Chinkiang) or balsamic vinegar
1 tsp dried chilli flakes

For the edamame beans

1 tbsp groundnut oil
1 red chilli, seeded and finely chopped
Water, as needed
90g fresh or frozen edamame beans, thawed
1 tsp light soy sauce
1 tsp black rice vinegar (recommended: Chinkiang) or balsamic vinegar
Handful fresh coriander leaves and stalks, finely chopped
For serving:
Steamed rice (optional)
Notes: This is a tasty nutritious dish. Here soya beans that have been made into bean curd are introduced to fresh soya beans (edamame) and the contrast is fabulous a vegetarian marriage made in culinary heaven. Simple to prepare in a matter of minutes.

1) To make the bean curd: heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for two minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.

2) Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.

3) To make the edamame: reheat the pan and add the groundnut oil. Stir-fry the chilli for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than one minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped coriander.

4) To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.

Spicy Tofu and Edamame

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