Stir-fried Tofu with Pickled Radish and Edamame菜脯枝豆炒豆腐
A vibrant vegetarian stir-fry combining firm tofu with the tangy crunch of pickled radish and the fresh sweetness of edamame, all tossed in a light, savory sauce. This wholesome dish is quick to prepare and packed with flavor.
01Ingredients
- 400g firm tofu
- 150g shelled edamame
- 80g pickled radish
- 2 cloves garlic, minced
- 1tbsp cooking oil
- 1tbsp soy sauce
- 1tsp sugar
- 1tsp sesame oil
- 2tbsp water
- 0.5tsp cornstarch
Nutrition (per serving)156kcal
- Protein12.3g
- Carbs8.2g
- Fat8.1g
Fiber 2.4 gSodium 412 mg
02Steps
- Prepare the sauce by mixing soy sauce, sugar, sesame oil, water, and cornstarch in a small bowl. Set aside.
- Heat cooking oil in a wok or large frying pan over medium-high heat. Add tofu cubes and pan-fry until golden brown on all sides. Remove tofu and set aside.
- In the same wok, add minced garlic and diced pickled radish. Stir-fry for 1-2 minutes until fragrant.
- Add edamame to the wok and stir-fry for another 2-3 minutes.
- Return the pan-fried tofu to the wok. Pour in the prepared sauce. Stir-fry quickly to coat all ingredients evenly and until the sauce thickens.
- Serve hot immediately with steamed rice.
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