Ingredients

• 2 tbsp groundnut oil
• 400g/14oz firm fresh tofu
• drained and cut into 1cm/½in thick rectangles
• 3 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Chinese black rice vinegar or balsamic vinegar
• 1 tsp dried chilli flakes
• 1 tbsp groundnut oil
• 1 red chilli
• de-seeded and finely chopped
• 75g/3oz fresh or frozen edamame (soya) beans
• out of their pods (defrosted)
• 1 tsp light soy sauce
• 1 tsp Chinese black rice vinegar or balsamic vinegar
• 1 large handful fresh coriander
• finely chopped

Directions

• For the tofu stir fry
• heat the groundnut oil in a large frying pan
• add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork
• lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.
• Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season
• to taste
• with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.
• For the edamame beans
• heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds
• then add the edamame beans. Sprinkle over a teaspoon of water to help create steam
• then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander.
• To serve
• pour the beans over the tofu and serve immediately.