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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.

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  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    To serve, pour the beans over the bean curd and serve immediately.

  • 5.

    Tip: For a fuller meal, serve with steamed rice.



  • 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
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