Chinese Edamame & Tofu Stir-Fry Recipe
This quick and flavorful stir-fry features blistered edamame and spiced tofu with chili, garlic, ginger, and pickled mustard greens. A great Chinese food recipe for a satisfying and protein-rich dish that comes together in under 10 minutes.
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.
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