September 10, 2009

:: Yummy Tofu with Edamame Beans



We made this after seeing it on the Telly. It was delicious. Click the link right down the bottom for more recipes from this program.

For the bean curd stir-fry
  • 2 tablespoons oil
  • 400g/14oz firm fresh bean curd (dofu/tofu), drained and cut into rectangles 1cm/½ inch thick (I like to use deep-fried tofu here!)
  • 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

  • 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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