MMMMM-----------------------TOFU STIR FRY----------------------------
2 tb Groundnut oil
400 g Firm fresh tofu (14 oz),
-drained and cut into 1 cm
-thick rectangles
3 tb Light soy sauce
1 ts Dark soy sauce
1 tb Chinese black rice vinegar
-or balsamic vinegar
1 ts Dried chilli flakes
MMMMM-----------------------EDAMAME BEANS----------------------------
1 tb Groundnut oil
1 Red chilli; de-seeded and
-finely chopped
75 g Fresh or frozen edamame
-(soya) beans (3 oz); out of
-their pods (defrosted)
1 ts Light soy sauce
1 ts Chinese black rice vinegar
-or balsamic vinegar
1 lg Handful fresh coriander;
-finely chopped
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 1 ts 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.
