Tofu Stir Fry with Mushrooms and Edamame

Add 2 tablespoons of the cornstarch to a ziplock bag together with the tofu cubes and shake to coat the tofu, then transfer them to a non-stick frying pan and cook until golden on each side.

Remove the tofu from the frying pan and set aside.

Add the mushrooms to the same frying pan and cook for 3-4 minutes before pouring in the soy sauce, rice vinegar, and water together with the rest of the cornstarch.

Add the tofu cubes back to the pan and stir until the sauce thickens.

Stir in the edamame and serve.