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We hope you got benefit from reading it, now let’s go back to braised tofu with prawns & edamame recipe. You can have braised tofu with prawns & edamame using 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Braised Tofu with Prawns & Edamame:
- Get 400-500 g Tofu *medium to soft type recommended
- Prepare 200 g Prawns *peeled and deveined
- Prepare 1 pinch Salt
- You need 1/2 tablespoon Sake
- You need 4 Spring Onions *white part
- You need 1 small piece Ginger *finely chopped or grated
- Get 1 tablespoon Oil *canola oil or sesame oil
- Get 1/2 cup Edamame Beans removed from pods
- Provide Salt & White Pepper
- Use <Sauce Ingredients>
- You need 1 cup Dashi Stock OR Chicken Stock (or Water 1 cup & Asian Chicken Bouillon Powder 1 teaspoon)
- Take 2 tablespoons Sake
- Get 1 tablespoon Potato Starch
Steps to make Braised Tofu with Prawns & Edamame:
- Prepare prawns. If large ones, cut them in half. Finely chop up white part of Spring Onions. Cut Tofu into bite-size cubes.
- Place all the sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
- Heat Oil in a large frying pan or a wok, cook Prawns, Spring Onions and Ginger.
- Before you add the sauce mixture into the pan, mix it well again. Then pour in the sauce mixture and bring it to boil and let it thicken.
- Add Tofu and Edamame gently mix and combine. Salt & White Pepper if required.
I used the same fresh white tofu as my previous steamed tofu dish but with a very different approach this time. Tofu is first deep fried to alter it's texture and colour, it also prevents the tofu from breaking up too much during the cooking process. Cooking oil, garlic, green onion, hot pepper flakes, onion, salt, sesame oil, soy sauce, sugar, toasted sesame seeds, tofu, water. This is a homely recipe for braised tofu with minced meat and (hon shimeji) mushrooms. The braised tofu can then be served a number of ways: on a bed of rice and veggies, on top of a citrusy-ginger salad, or in a wrap with Asian touches like bamboo shoots and soy sauce.
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