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Edamame and Tofu

July 26, 2009


I LOVE edamame.  To me, the combination of edamame and tofu is like heaven on a fork (or in this case, chopsticks).  OK, I guess the combination of ice cream and chocolate cake is more heavenly, but if we’re talking savory, there are few things I like more than edamame and tofu

Unfortunately, the boyf tends to shy away from “vegetarian” food.  I think it has to do with bad experiences involving a vegetarian ex-girlfriend.  [Addendum: He likes vegetarian food as long as it’s “good.”  I’ll let him try this and hopefully we can have edamame and tofu on a more regular basis.]

So when the boyf told me he’s working a double this afternoon and tonight, and therefore wouldn’t be home for dinner, I seized the opportunity to make something he wouldn’t really like.  Plus, I needed to make something to bring to work this week for lunch.  After flipping through my newest go-to cookbook, How to Cook Everything, I found an awesome recipe for edamame and tofu with stock and rice noodles.


Yes, that’s my knife.  Yes, it’s pink.  I love it.


I made some adaptations to the recipe, draining my tofu and then sauteeing it in oil and adding in some soy sauce and siracha.  The tofu got nice and crispy, instead of disintegrating into the broth as it probably would have otherwise.  I also added in half a serrano pepper for some kick, although I could have used the whole thing.


Here you go…

Edamame and tofu with stock

(Adapted from How to Cook Everything)

2 tbsp veggie oil

1 tbsp minced fresh ginger

1/4 c chopped scallion

1 c Dashi (huh?), stock (what kind?  idk.), bean-cooking liquid (what??  Eww.), or 1/4 c soy sauce mixed with 3/4 c water (I chose the water and soy sauce option)

1 carrot, julienned

1/2 snow peas, trimed and julienned

2 c shelled edamame

1 large package of tofu, drained and diced

A couple handfuls of rice noodles

Sautee to tofu in 1 tbsp oil, add in some soy sauce and siracha.  Cook until it’s a little crispy on the outside, or until it’s however you like it 🙂 Set aside.

Let the rice noodles sit in water for 5-30 minutes to soften up.  At least that’s what Mark Bittman said.  I did that and they weren’t soft, so I put them in some boiling water, a la regular noodles.  They got a little mushy (so be careful!), but they tasted great with the edamame and tofu.

Put 1 tbsp oil in a skillet over medium heat.  When hot, add the ginger, scallion and pepper and cook until scallion is soft.  Add the dashi/stock/bean-cooking-liquid/soy-water and bring to a steady bubble.  Add the carrot, snow peas and edamame.  Cook until beans are tender, about 5-15 minutes.  If you add in the tofu, put it in during the last 5 minutes.  Enjoy!


Side-note: The above photos were shot with my Nikon micro 55mm lens on a D80 body.  I usually use a Tamron SP 24-135mm, but I didn’t like that I couldn’t get really close to the food.  I finally figured out how to get the manual lens to work, and it involves non-stop chimping (chimping: taking a picture with a digital camera and then immediately looking to see how it turned out) because you have no way of knowing whether you have the right shutter speed.  No diagrams in the viewfinder or anything.  But I’m glad I figured it out because this is one of my favorite lenses.  I had to shoot all the photos outside on the porch because I don’t have a tripod (yet) and otherwise everything was blurry.

5 Comments leave one →
  1. July 27, 2009 4:01 pm

    Wow. It’s not easy to make edamame and tofu look good to me, but you did just that. Gorgeous photos!

  2. Kathryn permalink*
    July 27, 2009 5:43 pm

    Thanks! And also thank you for being the first person ever to comment on my blog! 🙂

  3. July 28, 2009 10:08 am

    You have such a gorgeous blog! How come there are no that many comments? Shocking!!!!

    To answer your question, I use Cannon PowerShot SD1000 (just a little point and shoot camera).

    • Kathryn permalink*
      July 28, 2009 11:59 am

      Thank you, Olga! As you could probably tell, I just started my blog and that’s (I hope) why there aren’t many comments 🙂 Thanks for checking out my blog!

  4. Carrie permalink
    July 29, 2009 11:51 pm

    Your photos & creations are gorgeous Katie, nice work!! Also, I think bean-cooking liquid refers to the stock left over from when you cook dry beans. It can make a really nice base for soups/grains. Yay, for fellow foodies in the family!:)

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