Shredded Tofu and Shiitake Stir-Fry
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If you want to add a few meatless days to your diet or you are new to eating tofu, this is a good recipe to try. Shredding the tofu on a box grater gives it a fluffy texture and allows the tofu to absorb the mushroom flavor of the sauce. You can find the edamame in the frozen foods section, and pull a handful out of the bag for this recipe or any other. They thaw easily and are full of fiber, protein, magnesium and potassium. For a variation, you can substitute fresh baby spinach (as in the lower photo) or small broccoli florets for the edamame.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
1 (15-ounce) package extra firm tofu, drained
2 tablespoons low sodium soy or tamarin sauce
1 tablespoon Chinese Shaoxing or dry sherry (See note)
Juice of 1/2 lime, plus lime wedges for serving
2 teaspoons toasted sesame oil
2 tablespoons peanut or grapeseed oil
7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
¼ cup sliced scallion
1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
1 (1-inch) knob of ginger root, grated
1 large garlic clove, grated
1 small red chile (such as a Fresno), seeded and finely chopped
Salt, as needed
½ cup shelled edamame (defrosted if using frozen)
¼ cup chopped soft herbs, such as cilantro, chives or basil
DIRECTIONS
Drain the tofu and wrap it in a few layers of paper towels. Place between two plates and weight the top plate with something such as a 28 oz can of tomatoes. Let stand for about 10 to 15 minutes.
Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain more while you prepare the sauce and mushrooms.
In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
Heat a large skillet over medium-high heat until it’s very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.
Notes: You can find the Chinese Shaoxing wine at Asian markets, but if you don’t have access to one you can find it on Amazon.
If you can’t find extra firm tofu, firm tofu will work.
