soy ahoy, part two: hot and sour edamame with tofu

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As mentioned last week, I went a little soy crazy in Flushing. This is the rest of the story.

 

Hot and Sour Edamame with Tofu
(adapted from Mark Bittman’s How to Cool Everything Vegetarian)

1/4 cup neutral oil, divided
8 oz tofu, drained and cut into cubes
1 onion, chopped
2 teaspoons minced garlic
1 tablespoon minced ginger
2 hot dried red chiles, minced or the equivalent in red pepper flakes
1 tablespoon fermented black beans or other salty bean product (miso, etc.)
1/3 cup shaoxing wine or dry sherry
2 tablespoons soy sauce
1/4 cup rice vinegar
2 tablespoons honey
1/2 cup stock or water, mixed with 2 teaspoons cornstarch
2 cups edamame

Heat your wok/skillet. Put in half the oil. When it’s hot, add the tofu and brown.

Add the rest of the oil and, after it’s hot, add onions and saute until soft. Add garlic and ginger and chili (flakes) and saute until they’re soft and fragrant, too.

Add liquids: wine, soy sauce, vinegar, honey, and stock. Add salty bean product.

Bring to a boil and then turn down to low. Add browned tofu and edamame. Simmer until edamame is tender, 5-7 minutes, and adjust seasonings.

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Edamame is certainly not new to me, although I’ve never bought it in this format and I’ve never cooked with it, so I’m counting it in the tags. I’m more used to it in the bento boxes at the Korean lunch place and as bar snacks. But these were quite affordable and much less of a hassle than peeling a gazillion pods myself.

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Tofu, mid browning. I’d drained it earlier. I’ve got a system going involving one of my cooling racks, a cutting board, and the Gourmet cookbook (all thousand pages and two tons of it). It’s less complicated than it sounds and is more effective than just resting cubes between weighed-down dishes.

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Browned tofu, onion, and then garlic and ginger. I may have been a little generous with the ginger.

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The brown pastes that have lived in the back of my fridge since the Clinton administration, at least. The one on the left is miso and, yes, I got rid of the spoon contamination from the chili paste on the right.

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The serving suggestion from Bittman is over rice. The first time, pictured at the top, I ended up doing it with kasha because that’s what I pulled out when I stuck my hand into the back of the freezer looking for the rice. (I have portioned containers of both for easy dinner.) It was tasty and nutritious. For leftovers, I used my spinach noodles:

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It was also tasty, if not necessarily as nutritious as the kasha.

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And there was dessert.

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