Tofu & Edamame Stir Fry

👥 4 servings
🍽️ main
⏱️ Prep: 35 minutes
🥗 Vegan
🗣️ English (detected)
#main #tofu #edamame #stir #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

  • extra-firm tofu 1
  • cornstarch or arrowroot powder 3 tbsp
  • kosher salt ½ tsp
  • ground white pepper ½ tsp
  • garlic powder ½ tsp
  • Heaping Chinese five spice powder ¼ tsp
  • shelled edamame 6 oz
  • high-heat 4 tbsp
  • garlic cloves 4
  • fresh ginger 2 inch
  • medium red bell pepper 1
  • sugar snap peas 8 oz
  • Stir Fry Sauce 1 cup
  • cornstarch or arrowroot powder 1 tsp
  • cilantro leaves and tender stems 1 cup
  • Cooked White or Brown Rice (Stovetop Version 2) 3 ½ cup
  • roasted sesame seeds 1 tbsp
  • toasted sesame oil 1 tbsp

Tofu Squares

  1. 1
    Prepare: extra-firm tofu .
  2. 2
    Wrap the tofu in a thin dish towel and weigh it down with a heavy cookbook or a few cookbooks (or use a tofu press). Press for 10-15 minutes (10 minutes if using defrosted tofu). NOTE: If you are not using defrosted tofu, try to change the towels in between pressing and press for 15 minutes. While the tofu presses, do some other Component Prep.
  3. 3
    Once pressed, slice the tofu in half vertically. From there, slice crosswise into squares that are timer inch wide ( timer cm). Watch the video for visual instructions.
  4. 4
    Spread the squares out on a cutting board and gently pat with a clean dish towel or paper towel to remove excess water.
  5. 5
    Refrigerate for up to 5 days.

Stir Fry Spices

📝

Not a fan of cilantro? Simply omit it, or replace it with a few thinly sliced scallions if you have any. If your sesame seeds are raw, toast them. Heat a dry frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350°F / 175°C oven for 6 to 8 minutes. If you bought different veggies (see Vegetable Prep for how to prep), here’s how to cook them: Mushrooms emit a lot of water, so use more cornstarch slurry: use 1 tbsp cornstarch + 1 tbsp cold water. Cook hearty veggies (broccoli/carrots) for 1 to 2 minutes before adding softer veggies (bell peppers/bok choy stems/mushrooms). Cook very tender vegetables, like bok choy leaves (or spinach), for just 30 seconds, after the Stir Fry Sauce cooks. If you don’t have a wok, use a 12-inch (30 cm) nonstick frying pan. In step 5, heat it over medium-high for 2 minutes, then add the oil and heat for 2 more minutes before adding the tofu. Cook the tofu on one side for 4 to 5 minutes, then toss and cook for 5 to 6 minutes, shaking the pan or rotating it every minute. In step 7, heat for 2 minutes then add the oil; once the oil is hot, cook as instructed. Want more details? Check out my blog post and YouTube video. Storage: Store the leftover stir fry and rice separately in airtight containers in the fridge for 3 to 4 days. Reheat the stir fry in a wok or nonstick frying pan over medium to medium-high heat until warmed through. Reheat the rice as listed in step 6(c). Assemble as listed in step 8, topping with freshly chopped cilantro and a drizzle of toasted sesame oil, if desired. Nutrition boost: Add in a third vegetable of choice to the stir fry (see Note 3). If you have extra scallions, slice the whites/light greens into ½- to 1-inch (1.2 to 2.5 cm) pieces. Stir-fry them in step 7 for 30 seconds before adding the garlic and ginger. Garnish the Stir Fry with thinly sliced scallion tops. Shortcut: If you bought miso or teriyaki-flavored baked tofu, simply chop it up and toss it with the stir fry in step 8 (so skip steps 3 through 5). Shortcut: If you’re short on time, skip making the Sesame Green Salad and save it for another day.

  1. 1
    Prepare: cornstarch or arrowroot powder , kosher salt , ground white pepper , garlic powder , Heaping Chinese five spice powder .
  2. 2
    Add all the ingredients to a small bowl (or small ziploc bag and seal), stir (or shake), and transfer to an airtight container.
  3. 3
    Label and store on the counter or in your pantry for up to 6 months.
  4. 4
    Gather: shelled edamame , Tofu Squares (from 1 12- to 16-ounce / 340 to 450g block) (from meal prep), Stir Fry Spices (11 tsp) (from meal prep), high-heat . For the stir fry aromatics (from vegetable prep): garlic cloves , fresh ginger , medium red bell pepper , sugar snap peas , Stir Fry Sauce . For the for finishing: cornstarch or arrowroot powder , cilantro leaves and tender stems , Cooked White or Brown Rice (Stovetop Version 2) , roasted sesame seeds , toasted sesame oil .
  5. 5
    Cook the edamame according to the bag instructions, or add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry.
  6. 6
    Prepare your side salad, if you’re making one.
  7. 7
    On a rimmed sheet pan, lay out the Tofu Squares in a single layer. Sprinkle about half of the Stir Fry Spices on top and gently rub them into the tofu. Flip and sprinkle with the rest of the spices, tossing gently to coat the tofu.
  8. 8
    Line a large plate with paper towels. Open some windows for ventilation.
  9. 9
    Fry the tofu. Heat a wok over medium-high until you see light wisps of smoke. Add 2 tbsp of oil, swirling up the sides of the pan. Add half of the tofu. Cook for 3-5 minutes , shaking the pan every minute, until golden brown. Flip the tofu and repeat this process for 2 to 4 minutes, until golden brown but not charred on the bottom (reduce the heat if it starts to char). Transfer to the towel-lined surface to absorb excess oil. Add 1 tbsp of oil to the pan. Repeat this with the second batch of tofu, adding more oil if the tofu starts to char. Note: the second batch may cook faster. Wipe out the pan to use again in step 7.
  10. 10
    While the tofu cooks, prepare the finishing ingredients. Whisk the cornstarch with 1 tbsp cold water until well-dissolved. Chop the cilantro. Reheat the rice. Add it to a microwave-safe bowl, toss in a couple of ice cubes, cover the bowl, and microwave until heated through.
  11. 11
    Finish the stir fry. Heat the wok over high heat until you see light wisps of smoke, then add 1 tbsp oil. Add the Stir Fry Aromatics, and stir constantly for 20-30 seconds . Add the bell pepper and snap peas. Stir-fry for 1 to 1 ½ minutes. Add the Stir Fry Sauce and edamame. Stir-fry for 2 ½ minutes. Re-stir the cornstarch slurry, then add to the pan and stir until thickened and glossy (it won’t take long). Immediately remove from the heat.
  12. 12
    Add the fried tofu, chopped cilantro, sesame seeds, and toasted sesame oil. Toss well to coat the tofu. Serve over warm rice with your side salad, if you made one.

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