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Dinner recipe · from the recipe book

Crispy Chili Garlic Tofu and Edamame Rice

Golden, crisp-edged tofu and sweet edamame tossed with silky greens in a sticky, spicy garlic sauce over fluffy white rice.

Crispy Chili Garlic Tofu and Edamame Rice

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups500 gWaterdivided
  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 2½ tbsp20 gCornstarchdivided
  • 2 tbsp30 gCanola oildivided
  • 1⅔ cups200 gShelled edamame, frozenthawed
  • 4¼ cups shredded300 gBok choysliced, stems and leaves separated
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 3⅓ cups loosely packed100 gBaby spinach
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1¾ tsp3 gCrushed red pepper
  • 3 tbsp45 gLow-sodium soy sauce
  • 1 tbsp packed15 gBrown sugar
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp8 gToasted sesame oil
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Combine the rice with 440 g of the water in a saucepan, bring to a boil, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 10 minutes.
  2. While the rice cooks, make the chili garlic sauce: in a small bowl whisk the soy sauce, brown sugar, cider vinegar, toasted sesame oil, red pepper flakes, the remaining 60 g of water and 5 g of the cornstarch.
  3. Pat the tofu dry and toss it with the remaining 15 g of cornstarch until lightly coated.
  4. Heat two-thirds of the canola oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides, 8 to 10 minutes. Transfer to a plate.
  5. Add the remaining third of the canola oil to the skillet. Add the garlic and ginger and stir for 30 seconds until fragrant.
  6. Add the bok choy stems and the edamame and stir-fry for 3 minutes until the stems are crisp-tender.
  7. Add the kale and bok choy leaves and stir-fry for 2 minutes, then add the spinach and toss until just wilted.
  8. Return the tofu to the skillet, stir the chili garlic sauce, pour it in and toss for 1 to 2 minutes until glossy and thickened.
  9. Fluff the rice and divide it among four bowls. Top with the tofu stir-fry and sprinkle with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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