Kerry's Crispy Salt and Pepper Tofu with Hijiki and Mirin Sauce, Edamame and Lime

Turquoise bowl with pan-friend tofu on top of white basmati rice, with green edamame beans, red onion petals and a lime wedge.

Kerry's Crispy Salt and Pepper Tofu with Hijiki and Mirin Sauce, Edamame and Lime

Golden-edged tofu meets a glossy hijiki and mirin sauce in this balanced, umami-rich dish. Edamame add a pop of freshness, while lime zest brings lift and brightness. It’s textured, full of contrast, and deeply satisfying – with minimal effort and maximum flavour.

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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main

Cuisine Inspired by Japanese flavours

Servings people

Calories/Seving 425 kcal

Ingredients

Ingredients for Step 1

26 g cornflour
6 g salt
1 tsp chinese 5 spice
2 g ground black pepper

Ingredients for Step 2

200 g firm tofu

Ingredients for Step 3

45 ml rice wine
7 ml soy sauce
1 tsp hijiki seaweed
5 ml mirin
2.5 ml lime juice

Ingredients for Step 4

15 ml rapeseed oil

Ingredients for Step 5

15 ml rapeseed oil
225 g red onion | peeled weight; peeled and cut into slender petals
1 pinch salt
15 g butter | unsalted
10 g garlic
100 g edamame beans | these must be defrosted if using frozen

Ingredients for Step 6

1 unit lime | cut the top and bottom off the lime, then cut wedges (far neater)

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Instructions

1. Prepare the seasoned cornflour

Mix the ingredients listed in a shallow bowl or tray. You will coat the tofu slices in the bowl/tray so choose something appropriate.
26 g cornflour, 6 g salt, 2 g ground black pepper, 1 tsp chinese 5 spice

2. Prepare the tofu

Ensure you have pressed tofu. The Cauldron brand might need pressing; ALDI Plant Menu doesn't need a press.
Cut the tofu into slices 6mm thick and then into squares. Have a look at the picture, have a look at your block of tofu and plan the cuts. Please avoid having thin chunks. Batons would work well.
200 g firm tofu
Put the tofu slices into the seasoned cornflour and mix around to ensure the slices of tofu are properly coated. Leave for a few minutes on each side.

3. Mix the sauce ingredients

In a small bowl or mug, mix the ingredients listed to make the sauce.
45 ml rice wine, 7 ml soy sauce, 1 tsp hijiki seaweed, 5 ml mirin, 2.5 ml lime juice

4. Pan-fry the tofu

Heat the oil in the frying pan on a medium heat. Ensure the oil is properly hot.
15 ml rapeseed oil
Add the tofu pieces, ensure the oil is sizzling and bubbling at the edges of the tofu and leave alone for a few minutes until the slices are browned evenly and crispy. You want a good texture and colour on the tofu.
Turn over the tofu slices to brown the other side.
Once cooked, turn off the heat and put the tofu on a plate covered with a piece of kitchen roll to absorb any spare oil.

5. Cook the veggies

By the way, you'll be needing to put your rice on to cook, and getting your green veggies ready in a steamer before you start this step.
Heat the oil in a clean frying pan oil over low/medium heat, add the onion petals and pinch of salt, and cook the onion petals. The onion petals should be cooked to retain bite, shape and crunch.
15 ml rapeseed oil, 225 g red onion, 1 pinch salt, 15 g butter, 10 g garlic, 100 g edamame beans
Add the butter, allow it to melt and toss the onions in the butter.
When the onions are cooked, grate in the garlic and stir for a minute to cook the garlic. Avoid burning the garlic.
Use kitchen tongs to add the tofu pieces to the pan, then add the defrosted edamame and quickly toss the pan to mix.
Add the sauce and quickly toss the pan to mix.
Stir-fry for a minute, to bring everything together.

6. Plate

Serve on top of white rice and add some lightly steamed pak choy. Add a neat wedge of lime to squeeze over, and zest over some fresh lime to really make it sing!
This dish is rich and it needs a green veg and a slice of lime.
1 unit lime

Nutrition

Calories: 425kcalCarbohydrates: 44gProtein: 18gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 1460mgPotassium: 543mgFiber: 7gSugar: 11gVitamin A: 163IUVitamin C: 21mgCalcium: 268mgIron: 4mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords Chinese 5 spice, citrus-lifted, crispy tofu, edamame, friday night permission, gently coaxed flavours, hijiki, hijiki seaweed, lighter brighter times, mirin, tofu, trust your senses

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