Spicy Ginger-Garlic Edamame with Tofu Cubes

1. Prepare the seasoning mixture

Combine the water, Shaoxing wine, light soy sauce, sugar, fine sea salt, toasted sesame oil, and white pepper powder in a small bowl.

2. Cook the edamame

Heat one tablespoon of neutral oil in a wok over medium-high heat. Add the thawed edamame and stir-fry for 2 to 3 minutes until tender and lightly blistered. Remove the edamame from the wok and set aside.

3. Infuse oil with ginger

Reduce the heat to medium and add the remaining tablespoon of neutral oil to the wok. Add the large slice of fresh ginger and cook for about 30 seconds.

4. Add chilies and mustard greens

Toss in the dried red chilies and finely chopped pickled mustard greens, stirring for about a minute.

5. Add garlic and tofu

Add the minced garlic to the wok and stir to combine. Then, incorporate the tofu cubes, gently stir-frying them for about a minute.

6. Combine all ingredients

Return the edamame to the wok and pour in the seasoning mixture. Stir-fry everything together until well combined and heated through.