Equipment
* optional
Ingredients
Tofu Prep
- 400 g extra firm tofu, drained and pressed
- 25 g cornstarch
Stir-Fry Base
- 30 ml vegetable oil
- 200 g edamame, shelled and thawed if frozen
- 3 garlic, minced
- 15 g ginger, grated
- 2 bird's eye chili, finely sliced
Spicy Savory Sauce
- 45 ml soy sauce
- 30 ml vegetarian mushroom oyster sauce
- 30 ml water
- 10 g granulated sugar
- 15 ml toasted sesame oil
Garnish
- 20 g scallions, thinly sliced
- 5 g toasted sesame seeds
Nutrition (per serving)
Method
Wrap the tofu in paper towels and press using a tofu press or heavy objects for 15 minutes to extract excess moisture. Cut into bite-sized cubes.
Place the cubed tofu in a mixing bowl and sprinkle with cornstarch. Toss gently until every piece is evenly coated.
In a small bowl, whisk together the soy sauce, vegetarian mushroom oyster sauce, water, sugar, and toasted sesame oil to create the sauce.
Heat 20ml of the vegetable oil in a wok or large skillet over medium-high heat. Add the coated tofu cubes in a single layer. Pan-fry for 6 to 8 minutes, turning occasionally, until crispy and golden brown on all sides. Remove the tofu from the pan and set aside.
Add the remaining 10ml of vegetable oil to the wok. Add the minced garlic, grated ginger, and sliced chilies. Sauté for 30 seconds until highly fragrant, being careful not to burn the garlic.
Add the shelled edamame to the wok and stir-fry for 2 minutes to warm through and coat in the aromatics.
Return the crispy tofu to the wok. Pour the prepared sauce mixture over the ingredients. Toss vigorously for 1 minute as the sauce bubbles and thickens, clinging to the tofu and edamame.
Remove from heat. Transfer to a serving platter and garnish with thinly sliced scallions and toasted sesame seeds.
Chef's Notes
- For the crispiest tofu, resist the urge to move the cubes immediately after they hit the pan. Let them sit undisturbed for 1-2 minutes per side so a proper crust can form.
- If using frozen edamame, briefly blanch them in boiling water for one minute, then drain thoroughly before adding them to the wok to prevent excess water from diluting the sauce.
- Cornstarch is essential not just for a crispy exterior, but because the residual starch left on the tofu helps thicken the sauce when it is added at the end.
- To adjust the heat level cleanly, rely on the seeds of the bird's eye chilies. Keep them in for maximum heat, or scrape them out before slicing for a milder chili flavor.
Storage
Refrigerator: 4 days — Store in an airtight container. The tofu will lose its crispness but flavors will deepen.
Reheating: Reheat in a skillet over medium heat with a splash of water until warmed through, or microwave in 30-second intervals.
