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Spicy Tofu and Edamame Beans

Recipe by Ching He Huang from Chinese Food Made Easy

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.

Serves 4

Ingredients

For the bean curd stir-fry

2 tablespoons groundnut oil
400g/14oz firm fresh bean curd (dofu/tofu), drained and cut into rectangles 1cm/½ inch thick
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon dried chilli flakes

For the rest of the stir-fry

1 tablespoon groundnut oil
1 red chilli, deseeded and finely chopped
75g/3oz fresh or frozen edamame beans, defrosted
1 teaspoon light soy sauce
1 teaspoon Chinkiang black rice vinegar or balsamic vinegar
1 large handful of fresh coriander, leaves and stalks, finely chopped

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Method

Make the bean curd stir-fry. Heat the groundnut oil in a large flat-based pan over a medium heat, add the bean curd and cook for 2 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) and cook to colour the other side.
Add the dark soy sauce and vinegar and cook until the liquid has reduced by half. Season with the dried chilli flakes. Transfer the bean curd to a serving plate and put to one side.
Cook the rest of the stir-fry. Heat the pan and add the groundnut oil. Stir-fry the chilli for a few seconds, then add the edamame beans. Add a sprinkle of water to help create steam and cook for less than 1 minute. Season with the light soy sauce and vinegar and then stir in the chopped coriander.
To serve, pour the beans over the bean curd and serve immediately.
Tip: For a fuller meal, serve with steamed rice.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible