Hot and Sour Edamame with Tofu
Makes: 4 servings
Time: 30 minutes
F V
Fermented black beans provide a briny backbone for the tang of the vinegar and wine and the fresh flavor of the edamame; it’s a complex, mouthwateringly delicious dish. Serve with white or brown rice.
- ¼ cup peanut or good-quality vegetable oil
- 8 ounces firm tofu, cut into ½- to 1-inch cubes and drained on paper towels
- 1 onion, chopped
- 1 tablespoon fermented black beans
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 2 dried hot red chiles, stemmed, seeded, and minced, or red chile flakes to taste
- ½ cup vegetable stock (pages 97–100) or water, mixed with 2 teaspoons cornstarch
- ¼ cup rice vinegar or white wine vinegar
- ⅓ cup Shaoxing wine or dry (fino) sherry
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 2 cups shelled edamame (fresh or thawed frozen)
- Put half the oil in a large nonstick skillet over high heat. When it’s hot, add the tofu and cook, stirring occasionally, until lightly golden brown, 8 to 10 minutes. Remove from the pan.
- Put the remaining oil in the hot pan and add the onion. Cook until soft, 3 to 5 minutes, stirring occasionally. Add the black beans, ginger, garlic, and chiles, and cook for another minute, stirring.
- Stir in the stock mixture, vinegar, wine, soy sauce, and sugar and bring to a boil. Turn the heat down to low and add the edamame and browned tofu. Cook at a gentle simmer until the edamame are tender, 5 to 7 minutes. Taste and adjust the seasoning, adding more soy sauce if necessary, and serve.
Hot and Sour Edamame with Vegetables Replace the tofu with about 2 cups any chopped vegetable (or a combination), like bok choy, carrots, celery, daikon, mushrooms, bell pepper, snow peas, green beans, asparagus, broccoli, and/or cabbage.
Ma Po Edamame with Tofu Traditionally a simmered ground pork and tofu dish: Omit the fermented black beans, wine, and vinegar; reduce the oil by half; replace the firm tofu with soft or silken tofu and the onion with ½ cup chopped scallions. Skip Step 1 and proceed with the recipe.