1 red chilli, de-seeded and finely chopped
1 large handful fresh coriander, finely chopped
1 tsp dried chilli flakes
75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted)
1 tbsp Chinese black rice vinegar or balsamic vinegar
1 tsp Chinese black rice vinegar or balsamic vinegar
2 tbsp groundnut oil
1 tbsp groundnut oil
3 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp light soy sauce
400g/14oz firm fresh tofu, drained and cut into 1cm/陆in thick rectangles