Crispy Tofu and Edamame Stir-Fry with Lime-Soy Sauce

Crispy pan-fried tofu with edamame, bell pepper and spring onions in a savory soy-lime sauce, served with basmati rice. A protein-rich, quick dinner for two.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 400 g Plain firm tofu
• 150 g Shelled edamame (frozen)
• 100 g Basmati rice
• 1 pc Red bell pepper
• 2 pc Spring onions
• 1 pc Garlic clove
• 1 tsp Fresh ginger, grated
• 1 pc Lime, juice and zest
• 3 tbsp Soy sauce
• 1 tsp Maple syrup
• 1 tsp Sesame oil
• 1 tbsp Toasted sesame seeds
• 1 tbsp Cooking oil
• Salt
• Pepper

Method

1. Cook the rice according to the package instructions, then drain or let it steam dry.
2. Pat the tofu dry, cut it into roughly 2 cm cubes and season with salt and pepper.
3. Heat cooking oil in a large pan and fry the tofu over medium to high heat on all sides for about 8 minutes until golden brown, then remove it.
4. Cut the bell pepper into strips and the spring onions into rings. Fry the bell pepper, garlic and ginger in the remaining fat for 3 minutes.
5. Add the edamame and fry for another 3 minutes until everything is lightly browned.
6. Whisk together the soy sauce, maple syrup, sesame oil, lime juice and lime zest, pour into the pan and let it reduce for 1 minute.
7. Return the tofu, toss everything well and serve sprinkled with the spring onions and sesame seeds, together with the rice.