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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.... Read more.
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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