Mapo-style tofu with edamame

Ingredients (Serves: 2)

• Firm tofu400 g
• Shelled edamame (frozen)100 g
• Button mushrooms200 g
• Bok choy200 g
• Spring onion (scallion)60 g
• Garlic10 g
• Fresh ginger10 g
• Miso paste30 g
• Dried chili4 g
• Soy sauce30 g
• Toasted sesame oil12 g
• Cornflour (cornstarch)12 g
• Vegetable stock300 g
• White rice (optional)80 g

Method

1. 1

   If you serve rice, cook it in salted water for 12 minutes and drain. Cut the tofu into 2 cm cubes and slice the mushrooms and bok choy.

2. 2

   Warm the sesame oil in a wok or deep pan, and fry the chopped garlic, ginger, dried chili and the white part of the scallion for 1 minute. Add the mushrooms and cook 4 minutes.

3. 3

   Stir the miso and soy sauce into the stock and pour it in. Add the tofu, the edamame and the bok choy, and simmer gently for 6 minutes.

4. 4

   Dissolve the cornstarch in 2 tablespoons of cold water, stir it in until the sauce turns glossy, and serve over the rice with the green part of the scallion.

Nutrition per serving

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