Boil shelled edamame (fresh or frozen) until tender (about 3 mins), drain, and set aside. Separately, heat 2 Tbsp neutral oil in a large wok, then add 2 minced garlic cloves and 1 tsp microplaned ginger. When fragrant, add ½ lb dry tofu (tofu-gan) cut into ½ inch cubes. Sauté until lightly browned, then add drained edamame, 2 tsp soy sauce, 1 tsp chili bean sauce (here, I substituted with ¼ tsp chili in soya sauce, 1 tsp sha cha sauce, and 1 tsp soy bean in sauce) and sauté until coated evenly. This recipe is vegetarian, but the sa-cha sauce that I added contains seafood. Recipe from The Food of Taiwan by Cathy Erway. (June 2015)
Cooking Adventures 