Heat groundnut oil in a large frying pan and fry tofu for 3 minutes.
Add light soy sauce and cook until liquid reduces and tofu is browned.
Flip tofu carefully and cook for 3 minutes to color the other side.
Incorporate dark soy sauce and black rice vinegar, reducing the liquid by half.
Season with chili flakes and transfer the tofu to a serving plate.
Heat more groundnut oil in a clean pan and stir-fry chopped chili for a few seconds.
Add edamame beans and 5ml of water to create steam, cooking for one minute.
Season beans with light soy sauce, vinegar, and chopped coriander.
Pour the bean mixture over the tofu and serve immediately.