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Ching's Spicy tofu and edamame beans

For the tofu stir fry

2 tbsp groundnut oil

400g/14oz firm fresh tofu, drained and cut into 1cm/ in thick rectangles

3 tbsp light soy sauce

1 tsp dark soy sauce

1 tbsp Chinese black rice vinegar or balsamic vinegar

1 tsp dried chilli flakes

For the edamame beans

1 tbsp groundnut oil

1 red chilli, de-seeded and finely chopped

75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted)

1 tsp light soy sauce

1 tsp Chinese black rice vinegar or balsamic vinegar

1 large handful fresh coriander, finely chopped

Method

For the tofu stir fry, heat the groundnut oil in a large frying pan, add the

tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid

has reduced and the tofu is browned on one side. Using a small palette knife or

fork, lift and turn each piece (be careful not to break the tofu) and cook for

a further 2-3 minutes to colour the other side.

Add the dark soy sauce and black rice vinegar and cook until the liquid has

reduced by half. Season, to taste, with the dried chilli flakes. Transfer the

tofu to a serving plate and put to one side.

For the edamame beans, heat the groundnut oil in a clean frying pan and

stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle

over a teaspoon of water to help create steam, then cook for no more than one

more minute. Season with the light soy sauce and black rice vinegar and stir in

the chopped coriander.

To serve, pour the beans over the tofu and serve immediately.