This recipe calls for two forms of soybeans — tofu and edamame. Tofu is made from mature soybeans that have been soaked, strained, cooked, and pressed into blocks. Edamame are young, fresh shelled soybeans.  Both are nutritious while offering differences in texture and flavor to this veggie stir fry dish. 

Makes 2 servings

Ingredients:

Sticky Tofu

• 1/4 cup soy sauce

• 1 tablespoon rice vinegar
• 1 teaspoon sriracha hot sauce
• 2 tablespoons maple syrup

• 1 cup cubed extra-firm tofu (about 6 oz.)
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil

Stir-Fry Veggies

• 1 tablespoon sesame oil
• 1/2 cucumber, cut into 1-inch chunks
• 1/2 red bell pepper, chopped
• I cup thinly sliced napa, savoy or green cabbage
• 1/2 cup boiled, shelled edamame
• 2 spring onions, chopped
• 2 teaspoons sesame seeds
• 1 cup cooked brown or white rice, short grain or jasmine

Directions:

1. Whisk together the soy sauce, rice vinegar, sriracha, and maple syrup. Dice tofu into 1-inch cubes, about 1 cup.  In a small bowl toss cubed tofu in cornstarch to coat.
2. Add 1 tablespoon sesame oil to a non-stick fry pan or wok. Heat to medium heat.  Add the tofu in one layer and cook until all sides are golden brown.  Reduce heat to medium low.  Add soy sauce mixture to the pan. It will bubble instantly.  Simmer for about 2 minutes until the sauce slightly thickens, turning the tofu in the pan to coat each piece evenly with the sauce.  Remove from pan and set aside,
3. Add 1 tablespoon of sesame oil to the pan.  On medium high heat, add the cucumber, peppers, and onions.  Cook for 2 minutes.  Add cabbage and edamame and sauté for 2-3 minutes, stirring frequently.
4. Add the tofu and sauce to the pan of vegetables.   Gently stir and cook for 1 more minute. Sprinkle with sesame seeds.  Serve with rice.

Tips:

• This recipe can be easily doubled to serve 4.  Cooking times will increase slightly with the increase in ingredients.