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- Prep time:
- 25 mins
- Cook time:
- 20 mins
- Serves:
- 2 as a main course
Ed Baines creates a Japanese-inspired vegetarian dish using fashionable edamame that can be served as a main course or side dish
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Ingredients
- 200g shiitake mushrooms
- 2 tbsp dry Sherry
- 200ml vegetable oil
- 1x250g firm Tofu, drained and sliced
- 2 cloves Garlic, finely chopped
- 2 red chillies, sliced diagonally
- 3 tbsp soya beans, (edamame)
- 200ml vegetable stock
- 1/2 tbsp dark Soy sauce
- 1/2 tbsp cornflour
- 1/2 tbsp Sesame oil
- 2 Spring onions, sliced diagonally
Method
1. Soak the sliced shitake mushrooms in the sherry, and a good pinch of salt for 5 minutes.2. Heat the vegetable oil in a wok and deep fry the tofu until crisp on both sides. Drain on kitchen paper.
3. Pour off the oil, leaving around 3 tablespoons in the wok. Cook the garlic, chillies, drained shiitake mushrooms, and edamame until softened. Add the vegetable stock, tofu, soy sauce and a pinch of salt.
4. Reduce the heat, add the cornflour paste and cook for 1-2 minutes. Add the sesame oil and put onto a serving plate. Sprinkle with spring onions to garnish.
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