Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of rice vinegar, 1 teaspoon of toasted sesame oil, 1 finely minced whole chipotle pepper, and 1 teaspoon of adobo sauce from the can to create the glaze.

2. 2

   In a separate bowl, toss 400 grams of pressed and cubed extra-firm tofu with 2 tablespoons of cornstarch until each piece is lightly coated.

3. 3

   Heat 3 tablespoons of vegetable oil in a large wok or frying pan over high heat until shimmering.

4. 4

   Carefully add the cornstarch-coated tofu to the hot oil in a single layer and flash-fry for 2-3 minutes per side, or until golden brown and crispy, then remove with a slotted spoon and set aside.

5. 5

   Reduce the heat to medium, add 200 grams of shelled frozen edamame to the pan, and sauté for 3 minutes until vibrant green and slightly tender-crisp.

6. 6

   Pour the prepared chipotle-sesame glaze over the edamame and stir to combine, cooking for 1 minute until the sauce slightly thickens.

7. 7

   Return the crispy tofu to the pan, gently toss everything together to coat the tofu and edamame with the glaze.

8. 8

   Garnish with 2 thinly sliced green onions and 1 teaspoon of toasted sesame seeds before serving immediately.