Busy nights and last-minute dinners call for fast, flavorful solutions—and this Chinese food recipe delivers every time.
A sizzling stir-fry packed with crisp edamame, golden tofu cubes, and tangy pickled mustard greens, it’s the kind of dish that manages to feel both hearty and refreshing in a single bite.
With deeply savory flavors, a satisfying texture contrast, and under-10-minute cook time, this is the kind of recipe that quickly earns a spot in heavy rotation.
A Pantry-Friendly Dish With Restaurant-Level Flavor
One of the best things about this recipe is how pantry-friendly it is. Most of the ingredients—pressed tofu, frozen edamame, dried chilies, and pickled mustard greens—are items commonly stocked in households that enjoy Chinese recipes.
This means there’s rarely a need to run to the store. Everything comes together in a single pan, so cleanup is just as effortless as the cooking process.
What sets this stir-fry apart is its combination of sharp, savory layers. The tofu gets a golden sear and holds onto every drop of the rich sauce.
Edamame adds a buttery bite that balances the heat from chilies and the gentle funk of pickled greens. It’s the kind of dish that tastes complex but relies on straightforward cooking techniques, making it especially approachable even for beginners.
Smart Tips for Success in Stir-Fry Cooking
To really get the best out of this dish, a few stir-fry techniques make all the difference. The edamame should be cooked first, giving it a slight blister that adds depth and character.
Pressed tofu works better than regular tofu in this recipe because it holds its shape and sears without falling apart. Cutting it into uniform cubes ensures even cooking and helps every piece get that perfect pan-crisp edge.
Timing is key: Stir-frying on high heat allows ingredients to brown quickly without becoming soggy. Adding the seasoning mixture at the end locks in flavor without over-reducing or scorching the sauce. Let the ingredients cook in batches when needed—overcrowding the pan reduces sear and creates steam instead of that signature sizzle.
Customizable & Crowd-Friendly
This Chinese food recipe offers plenty of flexibility. Want a vegan version? Simply ensure the pressed tofu used is plant-based and free from non-vegetarian seasonings. Prefer a milder flavor? Scale back the dried chilies or remove the seeds completely for a gentle warmth instead of full-on heat.
To stretch the recipe or make it more filling, serve it with steamed rice, noodles, or a simple soup on the side. For a more layered meal prep, it also pairs well with sautéed greens like bok choy or spinach.
When doubled, it makes a fantastic dish for gatherings or next-day leftovers—just reheat over medium heat to bring the flavor back to life.
How to Make This Work for Meal Prep
This stir-fry is an excellent option for weekly meal prep. It reheats well and tastes even better the next day as the flavors continue to deepen. Store the tofu and edamame mixture separately from any grains or sides to keep textures intact.
To vary the meal prep from day to day:
- Add a handful of roasted peanuts or cashews for crunch
- Swap edamame for green beans or snow peas
- Stir in a spoonful of chili crisp or black bean paste for extra depth
A Perfect Fit for the 10-Minute Dinner Club
When there’s barely time to think, let alone cook, this dish earns its place as a quick-fix dinner. Unlike many Chinese recipes that require longer marinades or prep steps, this one comes together on the fly without cutting corners on flavor.
Every element contributes something distinct—from the umami-rich Shaoxing wine to the crunchy texture of blistered soybeans. It’s bold, balanced, and satisfying in every bite, with a complexity that feels far more involved than the 10 minutes it takes to make.
For anyone seeking weeknight recipes that are both fast and packed with flavor, this Chinese food favorite offers a high reward-to-effort ratio.
The simplicity makes it doable. The taste makes this asian recipe unforgettable.
Chinese Edamame & Tofu Stir-Fry Recipe
Equipment
- Wok or large skillet
- Small mixing bowl
Ingredients
For the Seasoning Mixture:
- 2 tablespoons water
- 4 teaspoons Shaoxing wine
- 1½ teaspoons light soy sauce
- ¾ teaspoon sugar
- ½ teaspoon fine sea salt
- ½ teaspoon toasted sesame oil
- ¼ teaspoon white pepper powder
For the Stir-Fry:
- 2 tablespoons neutral oil
- 1⅔ cups frozen shelled edamame about 10 ounces, thawed in hot water and drained
- 1 large slice fresh ginger ¼ inch thick
- 3 dried red chilies deseeded and cut into small pieces
- ¾ cup finely chopped pickled mustard greens about 5 ounces
- 2 teaspoons minced garlic about 2 cloves
- 8 ounces spiced or plain pressed tofu diced into ¼- to ½-inch cubes
Instructions
- Prepare the seasoning mixture: In a small bowl, stir together the water, Shaoxing wine, soy sauce, sugar, salt, sesame oil, and white pepper. Set aside.
- Cook the edamame: Heat 1 tablespoon of the oil in a wok over medium-high heat until hot and shimmering. Add the edamame and stir-fry for 2 to 3 minutes until they’re blistered and just tender. Spread them in a single layer during cooking for even browning. Remove from the wok and set aside.
- Build the stir-fry base: Lower the heat to medium and pour in the remaining tablespoon of oil. Add the ginger and cook for about 30 seconds until it becomes fragrant and slightly browned on the edges.
- Add aromatics and greens: Add the chopped chilies and stir briefly. Mix in the pickled mustard greens and cook for 1 minute. Add the garlic and stir to incorporate.
- Combine and finish: Toss in the tofu cubes and stir-fry for 1 minute. Return the edamame to the pan and pour in the prepared seasoning mixture. Cook everything together for another 2 minutes until evenly coated and heated through. Serve hot.
Notes
- This dish is perfect with plain rice, spooned over noodles, or paired with a quick homemade pao fan (boiled leftover rice soup).
- To make pao fan, bring leftover rice to a simmer with enough water to submerge it. Cook over medium heat for around 10 minutes until it reaches your preferred consistency. Add more water if it becomes too thick.
- You can substitute firm tofu if pressed tofu isn’t available, but be sure to pat it dry before cooking.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.