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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

Julia Savory
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.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main
Cuisine Inspired by Japanese flavours
Servings 2 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
    Turquoise bowl with pan-friend tofu on top of white basmati rice, with green edamame beans, red onion petals and a lime wedge.
  • 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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COPYRIGHT

© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals

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