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Crisp fried bean curd with shiitake and Edamame bean sauce

Ed Baines from Great Food Live
Ed Baines creates a Japanese-inspired vegetarian dish using fashionable edamame that can be served as a main course or side dish

Crisp fried bean curd with shiitake and Edamame bean sauce

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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Serves: 2 as a main course

Prep: 25 min
Cook: 20 min

Ingredients
200g shiitake mushrooms
2 tbsp dry sherry
200ml vegetable oil
1x250g firm Tofu, drained and sliced
2 garlic cloves, 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