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Dinner recipe · from the recipe book

Crispy Tofu and Edamame Jalfrezi with Rice

Golden seared tofu and sweet edamame tossed with charred peppers, cabbage and broccoli in a tangy, cumin-and-coriander dry masala with fluffy rice.

Crispy Tofu and Edamame Jalfrezi with Rice

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2 tbsp15 gCornstarch
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 2½ tbsp36 gCanola oildivided
  • 1½ medium150 gRed onioncut into thick wedges
  • 1 cup chopped150 gGreen bell peppercut into strips
  • 1 cup chopped150 gRed bell peppercut into strips
  • 2¼ cups florets200 gBroccolicut into small florets
  • 2¼ cups shredded150 gGreen cabbagethickly shredded
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñothinly sliced
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tsp4 gCurry powder
  • 1 tsp6 gSaltdivided
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Press the tofu for 10 minutes, then cube it. Meanwhile, cut the red onion, green bell pepper, red bell pepper, broccoli and cabbage, mince the garlic, grate the ginger and slice the jalapeño.
  2. Put the rice in a saucepan with 400 g of the water and a quarter of the salt; bring to a boil, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 10 minutes.
  3. While the rice cooks, toss the tofu cubes with the cornstarch and another quarter of the salt.
  4. Heat half of the canola oil in a large skillet over medium-high heat and sear the tofu, turning, until golden and crisp on all sides, 8 to 10 minutes; transfer to a plate.
  5. Add a quarter of the canola oil to the skillet, then the red onion, green bell pepper, red bell pepper, broccoli and cabbage; stir-fry over high heat until charred at the edges but still crisp, about 6 minutes; transfer to the plate.
  6. Lower the heat to medium and add the remaining quarter of the canola oil. Add the garlic, ginger and jalapeño and cook 1 minute until fragrant.
  7. Stir in the cumin, coriander, turmeric, paprika and curry powder for 30 seconds, then the tomato paste, and cook 1 minute until it darkens.
  8. Add the remaining 100 g of water and the remaining half of the salt, stir to make a thick masala, then add the edamame and cook 3 minutes until hot.
  9. Return the tofu and vegetables to the skillet and toss over high heat for 2 minutes until the masala clings and the pan is dry.
  10. Turn off the heat, stir in the lime juice, scatter the cilantro over, and serve with the rice.

Contains: Soy.

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

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