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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 298 kcal
- Protein
- 17 g
- Carbohydrates
- 17 g
- Fat
- 20 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 832 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 479 mg
- Calcium
- 342 mg
- Iron
- 3.7 mg
- Magnesium
- 83 mg
- Phosphorus
- 230 mg
- Zinc
- 2.0 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.2 mg
- Folate
- 169 mcg
- Water
- 153 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Tofu is mushy and sticking to the pan
Cause: Insufficient pressing time or adding tofu before the oil was fully heated
Fix: Add a splash more oil, turn the heat up slightly, and avoid moving the tofu until a crust forms.
Prevention: Ensure tofu is pressed thoroughly and oil is shimmering before frying. Do not crowd the pan.
Sauce is too watery and pooling at the bottom
Cause: Residual cornstarch on the tofu was insufficient to thicken the sauce, or not cooked long enough
Fix: Mix 5g of cornstarch with 10ml of cold water to make a slurry, pour it into the pan, and simmer for 30 seconds until thick.
Prevention: Ensure tofu is well-coated in cornstarch.
Garlic tastes bitter
Cause: Wok was too hot and aromatics burned during the initial saute
Fix: Cannot be fixed. If caught early, wipe the pan and restart the aromatics step.
Prevention: Lower the heat slightly before adding aromatics and keep them moving continuously.
Cultural Context
Stir-frying is a fundamental Chinese cooking technique that relies on high heat and minimal liquid to quickly sear ingredients, preserving their texture and vibrant color. This modern fusion dish combines the classic Chinese method of shallow-frying cornstarch-coated tofu with edamame, a staple ingredient in Japanese cuisine. The resulting dish celebrates the versatility of soy in both its fermented and whole-bean forms.
