I loved every thing about this dish, the way it looks on the plate, colours, the flavours, the textures. The vibrancy of the greens especially from the edamame and peas. And the way the fresh red chilli beamed liking a red light bringing the dish to life. The vegetables still had crunch and the beans popped, especially the broad beans. When I served it up, D was concerned that there was not enough sauce to coat the rice, but it was plenty moist once he started tucking in. I guess you could serve these with noodles, but I like plain steamed or boiled white rice.
Please find proper smoked tofu for this recipe, not those lightly smoked and barely . If your tofu is not smoky enough, then please if possible add a little liquid smoke.
I am sharing this with Eat Your Greens Challenge hosted this month by The Veg Hog; and with Sunday Fitness and Food Fitness hosted by Marathons and Motivation and Ilka's blog;
Stir Fried Broccoli, Peas, Broad and Edamame Beans with Smoked Tofu
2 tablespoons oil
2 garlic cloves, crushed
1 teaspoon freshly rated ginger
1 fat red chilli, sliced
100g broccoli florets, removed from the stalk
200g smoked tofu, cut into bite size cubes
Optional: 1 teaspoon liquid smoke
150g peas, soya beans, broad beans and edamame beans
2 tablespoon Tamari sauce
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
2 tablespoons toasted sesame oil
n a wide pan, heat the oil, then stir in the garlic and saute for a few minutes before stirring int he chilli and ginger. Cook for a few seconds before stirring in the broccoli florets, put the lid on and steam for a few minutes for the broccoli to become tender.
Remove the lid and stir in the smoked tofu, the beans, Tamari sauce, liquid smoke if using along with the seeds.
Pour over the sesame oil and warm through for a few minutes or so before serving.
Serve with steamed plain white rice or noodles if you wish.