I really like tofu, but I am not good at dealing with the soft kind. It tends to fall apart while being cooked, and then it is not so appealing to the eye. Lately I found that if I cook with a non-stick pan, don't stir so much, and take extra care when I need to turn the pieces (lightly folding from the outside toward the center) I can come up with some rather whole tofu cubes. ^_^ I guess this marks the beginning of my future tofu adventure.
By the way, earlier I read about edamame somewhere in Nava's cookbook—which mentioned it as the "young and fresh soybean"—and thought it was some new type of grain. Later it turned out to be the 毛豆, commonly available in Chinese markets. So, that means...I actually didn't know 毛豆 and 黄豆 are the same thing. That's embarrassing, haha!
Yields 2 portions
400g tofu, cubed
2 Tbsp canola oil
1 tsp salt
2 cloves of garlic, minced
1/2 tsp ginger powder
1/2 tsp five spice powder
300 mL water
1/2 Tbsp cornstarch
1. Heat the oil in the pan, add spices, and saute until fragrant. Add the edamame and stir-fry for 3 to 5 mins.
2. Add the tofu cubes, stir-fry for 1 min, then add 200 mL water, and stew under medium heat for 10 mins.
3. Stir the cornstarch into the remaining 100 mL water, mix well, and pour evenly into the pan. Continue cooking for 2 to 3 mins.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.