Edamame, Five Spice Tofu & Pickled Mustard Green Stir Fry

This one is for those who would like a vegetarian stir fry with a difference.  The three main ingredients for this dish are as follows: (1) edamame, which are immature soybeans in the pod, a tasty and nutritious legume available in frozen packages; (2) five spice tofu or 'tofu gan', a firm, pressed block of tofu that has been marinated in soy sauce and the classic Chinese spice mix; (3) pickled mustard green or 'suen choy' preserved in vinegar, salt and sugar, sold in see-through packages.  Look for these at your local Asian grocery store.  The three together make a delicious combo in the wok, complimenting each other in taste, colour and texture.  Serve over steamed rice.

Serves 4

 

INGREDIENTS

• 2 cups frozen edamame
• 200g / 7oz five spice tofu
• 120g / 4¼oz pickled mustard green
• 2 tablespoons vegetable oil
• 2 garlic cloves, finely chopped
• 2 spring onions, finely sliced
• 1 red cayenne chilli, finely sliced (optional)
• 1 tablespoon Chinese Shaoxin wine
• 1 tablespoon oyster sauce
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• 3 tablespoons water or vegetable stock
• 1 teaspoon cornflour mixed with ¼ cup water in a small dish

METHOD

1. Allow edamame to thaw in room temperature.
2. Take tofu out of packaging and slice into 1cm / ½" cubes.
3. Take pickled mustard green out of packaging.  Drain and rinse under cold tap water, then squeeze out as much water as you can with your hands.  Roughly chop.
4. Heat oil in a wok over medium high heat.  Add tofu and stir fry for a minute.  Add mustard green and edamame.  Continue to stir fry for another minute until heated through.
5. Toss in garlic, spring onions and chilli if using.  Stir to combine.
6. Drizzle wine from the side of the wok.  Add oyster sauce, soy sauce, sugar and water.  Cook for another minute or so, stirring, until combined.
7. Give the cornflour mixture in the dish a little stir, then stir it into the wok to thicken the sauce.
8. Serve hot with steamed rice.