Subj : Ching's Spicy Tofu & Edamame Beans To : All From : Ben Collver Date : Mon Apr 29 2024 09:09:02 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ching's Spicy Tofu And Edamame Beans Categories: Chinese, Tofu Yield: 1 Batch 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. Recipe FROM: MMMMM .