You probably think I’m nuts.
I did when I made this concoction.
I know what you’re thinking:
“Megan, did you really just put apples in with tofu and edamame?! How could that possibly taste good?”
“What planet are you from?”
How this tasted good? I’m not keen on the specifics of the science of the sugars in the apple mixing with the soy sauce and edamame, but it did taste good.
I decided I was going to make a tofu stir fry when I saw a lonely package of tofu in my fridge one night. I was antsy, too. I hadn’t actually cooked a meal in a while, and I missed it. I needed to get place cards, table numbers, missing RSVPs, dress anxiety, and father-daughter dance song options off my mind for a bit.
I craved the sound of sizzling oil, the repetitive task of chopping onions, and shelling edamame.
But I didn’t have many fresh veggies in the fridge…and the dish needed some other element to it besides tofu, edamame, and onion…so I surveyed my kitchen and…spotted some shiny red apples in my fruit basket.
I love apples. But as you know, I’m allergic to them unless they’re cooked.
So what the hell, I thought, let’s throw them into this stir fry. The worst that could happen is that this will taste bad. (And if it does I’ll pretend it never happened.)
But fellow followers, it did not taste bad at all! I ate half the freaking pan of this stuff (while watching You’ve Got Mail, which, by the way, you need to watch if you never have!)
Edamame, Tofu, and Apple Stir Fry (Adapted from my strange mind)
>> Click here for printable recipe
- 1 pkg firm tofu, drained, patted dry, and cubed
- 1 bag of frozen shelled edamame, thawed
- 1 large onion, chopped
- 2 apples, peeled, cored, and chopped
- 1 tbsp olive oil
- 1 tbsp reduced sodium soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp rice wine vinegar
- sesame seeds for garnish
- Heat the oil in a large skillet over medium heat. Once the oil is hot, place the tofu in the pan and let it brown for about 10 minutes, turning once halfway through.
- Meanwhile, heat another pan over medium heat — spray with cooking spray. Cook the onions until they start to get fragrant, about 2 minutes, then add the apples. Cook until the apples begin to get soft (but haven’t lost their shape completely.)
- When the tofu is browned, add the edamame and apple and onion mixture. Toss well. Whisk together the soy sauce, sesame seed oil, and rice wine vinegar in a small bowl, then toss into the skillet with the tofu mixture. Stir until heated through. Serve immediately and garnish with a sprinkle of sesame seeds (toasted if desired).
My Two Cents: This stir fry can be adapted in so many ways. If I had some fresh spinach, I would’ve thrown it in there. If I had some carrots, those would be in there, too. As well as string beans. The list goes on. Omit the apple if you feel weird about it (but I swear the sweet and savory totally work here).
If you’re feeling particularly lazy, you can always just pan fry the tofu, season it with soy sauce and sesame oil, and eat the whole package. It’ll be our little secret.
I hope you enjoy!