Tofu and Edamame Stir-Fry

Method

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1. Wrap the tofu in a clean cloth, set a heavy pan on top and press it for 20 minutes. Pour away what comes out — it is a surprising amount.

   Mark done Start 20 min timer

2. Cut the tofu into 2.5 cm cubes and toss with the cornflour and salt until every face is dusted.

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3. Whisk the sauce ingredients together in a small bowl and keep it beside the hob. Stir-frying leaves no time to measure.

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4. Heat 2 tablespoons of oil in a wok over high heat and fry the tofu in one layer for 6 to 8 minutes, turning every couple of minutes, until it is golden on most sides. Lift it out.

   Mark done Start 6 min timer

5. Add the last tablespoon of oil and the broccoli and edamame, and stir-fry 3 minutes.

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6. Add the garlic, ginger and chilli and stir-fry 45 seconds, no longer — garlic burns and turns bitter fast at this heat.

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7. Pour in the sauce, stir until it thickens and glosses, about 30 seconds, then return the tofu and the spring onions and toss twice to coat.

   Mark done Start 30 sec timer

Chef’s Tips

• Extra-firm tofu only. Silken and firm both collapse, and no amount of technique saves them.
• Leave the tofu alone between turns. Moving it constantly is how the crust comes off in the pan.
• Everything must be cut and within reach before the wok goes on. This dish takes twelve minutes and none of them are spare.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed jasmine rice
• A cold light beer
• Cucumber salad with rice vinegar

Storage & Reheating

Refrigerate up to 3 days. The tofu loses its crust in the fridge and will not get it back; reheat hard in a dry pan rather than a microwave to recover some of it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.