Go Back
Braised tofu cubes with edamame and scallions in a shallow pan

Braised Ginger Tofu with Edamame

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 248
Ingredients Method

Ingredients
  

  • 1.5 lb firm tofu pressed and cubed
  • 1.5 cup edamame shelled, frozen
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 15 g ginger grated
  • 3 each garlic clove minced
  • 3 each green onions sliced
  • 1 tbsp oil
  • 1 tsp sesame oil off the heat

Method
 

  1. {'Press the tofu at least 20 minutes': 'wrap the block in a towel, set a heavy pan on top, and let the water leave. Unpressed tofu will not absorb the braise.'}
  2. Cut the pressed block into 1 inch cubes and pat them dry again.
  3. Heat the oil in a wide pan over medium-high and lay the cubes in a single layer. Leave them undisturbed 3 minutes per side until two or three sides are golden. Do not rush this; the crust is what holds them together later.
  4. Add the ginger and garlic to the pan's clear spaces for 30 seconds, then pour in the broth and soy sauce.
  5. Simmer uncovered 10 minutes, turning the cubes once, until the liquid reduces by half and glazes them.
  6. Add the edamame for the final 3 minutes, just to heat through and keep their color.
  7. Kill the heat, add the sesame oil and green onions, and toss once. Sesame oil added off the heat stays fragrant; simmered, it goes flat.