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Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.
To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.