Orange and Ginger Edamame with Baked Tofu
Prep time: 35 minutes
Cooking time: 40-60 minutes
Calories: 535 (without oil)
One Small Red Onion
100g Chestnut Mushrooms
25g of Miso Paste
One or Two cloves of garlic
Ginger to taste
One teaspoon of orange essence
Salt and pepper
A Tofu Press or some kitchen roll and heavy books
1: Press the tofu for 20 minutes
2: Add salt and pepper to the tofu and bake on a high heat until brown and slightly crispy or to your preferred texture. (Alternatively you can fry the tofu in coconut in oil and cut down on cooking time but up the calories.)
3: Finely chop or grate the ginger, onion, garlic and orange essence. Simmer in a pan along with the miso paste and a dash of water until the onion and ginger softens. Then set aside.
4: Meanwhile coursely chop the courgette and mushrooms.
5: Once the orange and ginger mix is cooked and the veg is ready you can about your day while the tofu bakes in the oven, sae in the knowledge that the flavours are blending nicely in the orange and ginger mix.
6: When the tofu is ready, fry the courgette and mushrooms. Either dry fry or use water or oil.
7: Add the Edamame and tofu to the ginger and orange mix and simmer until cooked through. Deglaze the pan with water as needed. I find this helps the orange and ginger flavours be absorbed into the tofu.
8: Once the courgette and mushrooms are browned off, add these to the ginger mixture and serve.