As always, start in advance by draining the tofu from its preservative liquid, and wrapping in several layers of kitchen paper. Place a plate on top, and put something that weighs on it. Leave, at least 20-30 minutes. Cook the edamame pods following the instructions on the package.

Meanwhile, mince the minced ginger and garlic and combine all the other ingredients in a bowl, beating with a whisk or fork to emulsify. Add two or three tablespoons of the cooking water of the edamames and leave these draining on a colander.

Unwrap the tofu and cut into rectangles less than 1 cm wide. Place in a deep plate and cover with the marinade, spreading it well so that they are soaked on both sides. Let, As minimum, an hour, better if it is three or four. Stir occasionally in the process.

Remove the soybeans from their pods. Heat a griddle or frying pan with a little oil and cook the tofu in batches, drained, on both sides, until golden and crisp. Serve the tofu over the edamame with sesame to taste and the marinade as a dressing sauce.