Ingredients

• 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

Instructions

1. To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.
2. 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.
3. 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.
4. To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.