Spicy Tofu and Edamame Beans

A protein-rich vegetarian stir-fry featuring browned firm tofu and steamed edamame beans seasoned with soy, vinegar, and chili flakes.

Vegetarian Chinese High Protein Spicy Stir-Fry Tofu Edamame

Estimated Nutrition

Calories

188

kcal / serving

752 kcal total

Carbs

per serving

24 g total

Fat

13g

per serving

52 g total

Protein

10.5g

per serving

42 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Light Soy Sauce

For the tofu stir fry

tsp

Dark Soy Sauce

For the tofu stir fry

tbsp

Chinese Black Rice Vinegar

Or balsamic vinegar

tsp

Light Soy Sauce

For the edamame beans

tsp

Chinese Black Rice Vinegar

For the edamame beans

LegumesPulses

400

Tofu

Firm, fresh, drained and cut into 1cm thick rectangles

Edamame Beans

Fresh or frozen, out of pods, defrosted

NutsSeeds

tsp

Dried Chilli Flakes

To taste

handful

Coriander

Fresh, finely chopped

OilsFats

tbsp

Groundnut Oil

For the tofu stir fry

tbsp

Groundnut Oil

For the edamame beans

Vegetables

piece

Red Chilli

De-seeded and finely chopped

Method

Add light soy sauce and cook until liquid reduces and tofu is browned.

Pour the bean mixture over the tofu and serve immediately.

Season beans with light soy sauce, vinegar, and chopped coriander.

Add edamame beans and 5ml of water to create steam, cooking for one minute.

Heat groundnut oil in a large frying pan and fry tofu for 3 minutes.

Heat more groundnut oil in a clean pan and stir-fry chopped chili for a few seconds.

Season with chili flakes and transfer the tofu to a serving plate.

Incorporate dark soy sauce and black rice vinegar, reducing the liquid by half.

Flip tofu carefully and cook for 3 minutes to color the other side.