This is a lovely and tasty tofu dish. It is the first time that I'm cooking with Edamame Beans (soy beans), which I usually have at restaurants, but never at home. I use the frozen ones for this dish, and I love it! It's healthy and delicious. This recipe for Spicy Tofu and Edamame Beans is from Ching-He Huang, ever heard of her? She's a young and talented chef specializing in Chinese cooking. Her recipes are simple, quick and looks delicious. Most of the ingredients used are the basics which you can find in any Chinese kitchen, and that works for me.
Ever wonder how tofu are made? Well, there's an interesting video here, where it shows exactly that and features Ching-He Huang cooking up this lovely tofu dish.
Rinse and pat dry firm tofu, cut to 1/2 inch thick rectangles.
Frozen Edamame Beans
The lovely sweet beans
Tofu are fried and braised for a short while to absorb the flavours
A delicious plate of tofu is ready ! I love everything about this dish. The tofu has absorbed all the flavours from the soy sauce and balsamic vinegar, the sweet Edamame beans together with the aroma and lovely taste of the corianders are just great. Get a good generous bunch of young tender corianders. This dish is not spicy at all, of course it depends from the heat of the red chillies, for a spicier dish, use chilies with more heat, if you like.
Really good with steamed rice. Perfect for vegetarians. Enjoy!
I'm sharing this with Hearth and Soul Hop over at Mom's Sunday Cafe.
Spicy Tofu and Edamame Beans
(recipe courtesy : Ching-He Huang, source from Cooking Channel)
Bean Curd Stir-Fry
2 tablespoons groundnut oil (peanut oil)
14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2 inch thick rectangles
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoons black rice vinegar (recommended : Chinkiang) or balsamic vinegar
1 teaspoon dried chili flakes
1 tablespoon groundnut oil (peanut oil)
1 red chili, seeded and finely chopped
water, as needed
3 ounces fresh or frozen edamame beans, thawed
1 teaspoon light soy sauce
1 teaspoon black rice vinegar (recommended : Chinkiang) or balsamic vinegar
Handful fresh cilantro leaves and stalks, finely chopped
Serving suggestions : serve with steamed rice
To make the bean curd : Heat the groundnut oil in a large flat-bottomed 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. Cook just to colour the second side.
Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chili flakes. Transfer the bean curd to a serving plate and set aside.
To make the edamame : Reheat the pan and add the groundnut oil. Stir-fry the chili for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.
Notes from Ching-He Huang :
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.