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Tofu, shiitake and edamame stir-fry

This tofu, shiitake and edamame stir-fry is ready within 15 minutes. Serve it with noodles for a quick vegan lunch or a side dish in a Japanese menu. For a gluten-free version use appropriate soy sauce and serve it with rice or rice noodles.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block about 300g extra-firm tofu, drained
  • 100 g shiitake mushrooms
  • 6 spring onions
  • 1 inch piece ginger
  • ½ teaspoon chilli flakes
  • 1 cup edamame beans
  • 3 Tbsp Kikkoman soy sauce
  • 2 Tbsp Japanese rice vinegar
  • 2 Tbsp mirin
  • 2 Tbsps vegetable oil divided, plus more

Method
 

  1. Cut the tofu into 2cm cubes then wipe them with paper towels to absorb excess water. Put them in a bowl, add 1 Tbsp soy sauce, the chilli flakes and combine.
  2. Chop the ginger, spring onions and mushrooms.
  3. Heat half of the oil in a wok, then stir-fry the tofu until golden brown on all sides. Transfer the tofu cubes to a plate, lined with kitchen paper towel.
  4. Add the remaining oil to the wok, then stir-fry the ginger and spring onions for a minute. Add the shiitake and soy sauce, rice vinegar and mirin. Cook for 5 minutes, then add the edamame beans. Put a lid on and simmer for 3-5 minutes.
  5. Serve warm with the crispy tofu cubes.