Tofu with Pea Shoots, Bean Sprouts, and Edamame

Low in calories and high in protein, soy-based products are a favorite among vegetarians. They’re also known for various health benefits, including reducing risk of heart disease and lowering bad cholesterol level.

Serves 8  Prep Time 12 minutes  Cooking Time 25 to 30 minutes

1 cake of tofu, cut into 8 squares
2 tablespoons corn oil
1 teaspoon garlic, chopped
1 cup pea shoots or tou miao
2 cups bean sprouts or togue
1/4 cup edamame (fresh soybeans), shelled
2 tablespoons soy sauce
1/2 cup chicken or vegetable stock
1 tablespoon sesame oil

1  Heat 1 tablespoon oil in a nonstick pan over medium heat.

2  Put tofu squares and cook until golden brown. Set aside.

3  Heat remaining oil in a non-stick pan over medium heat. Add garlic and sauté until golden brown. Add pea shoots and bean sprouts, and stir until wilted. Stir in shelled edamame.

4  Add soy sauce, stock, and sesame oil. Return tofu to pan and simmer for 1 minute. Serve hot.

Photography by David Hanson │ Styling by Sharlene Tan

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