Crispy Tofu & Edamame Stir-Fry

Ingredients

• Tofu

  2 blocks (600 g)

  $3.80

• Frozen Shelled Edamame

  200 g

  $1.05

• Broccoli

  1 head

  $1.60

• Cornstarch / Cornflour

  2 tbsp

  $0.08

• Soy sauce

  3 tbsp

  $0.20

• Toasted Sesame Oil

  1 tbsp

  $0.14

• Garlic

  3 cloves

  $0.12

• Ginger

  15 g

  $0.14

• Vegetable oil

  2 tbsp

  $0.09

• Sesame seeds

  1 tsp

  $0.06

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Press the tofu firmly between paper towels for 10 minutes to extract excess moisture, then cut into 2 cm cubes.

2. 2

   Toss the tofu cubes in a shallow bowl with cornstarch and a pinch of salt until dusted lightly all over.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat, add tofu, and cook for 7 to 8 minutes, turning until crisp and golden on all sides. Remove onto a plate.

4. 4

   Cut broccoli into small bite-sized florets and blanch quickly in boiling water for 2 minutes, then drain.

5. 5

   In the same skillet, add sesame oil, minced garlic, and grated ginger, cooking for 30 seconds until fragrant.

6. 6

   Toss in the blanched broccoli florets and thawed edamame beans, stir-frying for 2 minutes.

7. 7

   Return the crispy tofu to the skillet, pour in soy sauce, and toss vigorously over high heat for 1 minute until evenly glazed.

8. 8

   Scatter with toasted sesame seeds and serve warm.