Description
This Spicy Edamame Stir Fry is easy to make and packed with tons of plant based protein!
Ingredients
Scale
- 1–2 teaspoons olive oil
- 1 (16 oz) package super firm or extra firm tofu, patted dry and pressed if needed
- 2 tablespoons tamari, divided
- 1 (12 oz) package shelled edamame, thawed or frozen
- 2 cups cooked rice, I used jasmine rice
- 1 teaspoon toasted sesame oil
- 2–3 tablespoons chili crunch – see notes below*
- Salt, to taste
- Sliced green onion for garnish if desired
Instructions
- Start by preparing your rice – I just used some microwavable jasmine rice so it was quick and easy to make, but you can make your rice fresh or even use leftover rice.
- Cook for tofu – Cut your tofu into small, bite sized pieces. Heat a large skillet over medium heat and add 1-2 teaspoons of olive oil. Add in your tofu, toss together and then pour in 1 tablespoon of tamari. Stir together and let the tofu cook until browned on all sides, 5-7 minutes, stirring occasionally.
- Once the tofu is cooked, add the edamame, rice, sesame oil and remaining 1 tablespoon tamari. Edamame can be added frozen or thawed. Mix everything together well and cook until everything is warmed through.
- Add the chili onion crunch, I used about 2 1/2 tablespoons and mix together until everything is well combined. Season with salt to taste and garnish with scallions and enjoy!
Notes
*When using the chili crunch, I like to drain all the oil out (and save it for later) and just use the actual chili crunch part in this recipe so it’s not too full of oil.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American/Asian
