2 tablespoons groundnut oil ( peanut)
14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar
1 teaspoon dried chile flakes
1 tablespoon groundnut oil (peanut)
1 red chile, seeded and finely chopped
Water, as needed
3 ounces fresh or frozen edamame beans, thawed
1 teaspoon light soy sauce
1 teaspoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar
Handful fresh cilantro leaves and stalks, finely chopped
Serving suggestion: serve with steamed rice
This is a tasty nutritious dish. Here soya beans that have been made into bean curd are introduced to fresh soya beans (edamame) and the contrast is fabulous a vegetarian marriage made in culinary heaven. Simple to prepare in a matter of minutes.
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