Shredded Tofu and Shiitake Stir-Fry
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(15-ounce) package firm tofu, drained
- 2tablespoons soy sauce
- 1tablespoon Chinese Shaoxing or dry sherry
- Juice of ½ lime, plus lime wedges for serving
- 2teaspoons toasted sesame oil
- 2tablespoons peanut or grapeseed oil
- 7ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
- ¼cup sliced scallion
- 1stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
- 1(1-inch) knob of ginger root, grated
- 1large garlic clove, grated
- 1small red chile, seeded and finely chopped
- Salt, as needed
- ½cup shelled edamame (defrosted if using frozen)
- ¼cup chopped soft herbs, such as cilantro, chives or basil
Nutritional analysis per serving (4 servings)
307 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 11 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 23 grams protein; 578 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
- Step 2
In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Freeze your packaged block of tofu overnight Return it to the fridge the next day for a slow thaw until needed. The freezing opens the tofu's texture to a porous sponge. You can now easily squeeze out most all of the water between cutting boards. Cut into strips, slabs, small blocks or shredded, it'll now saturate your marinate.
I loved the shredded tofu - I had never thought of that, and it was a nice change from my usual stir-fries. My substitution: I always use the stir-fry sauce on page 58 of America's Test Kitchen "The Complete Vegetarian Cookbook"(which I have found to be superior to all other stif-fry sauces). 1/4 cup vegetable broth, 1/2 cup soy sauce, 2 tbsp rice wine vinegar, 1 tbsp sugar, 2 tsp cornstarch, 2 tsp sesame oil - shake and pour on with desired spices near the end of cooking.
I had a half of a head of napa cabbage in the fridge, so I chopped that and stir fried it, then served the tofu and shiitakis over the cabbage.
It was delicious! My husband said he would be happy if I made this once a week!
Increase sauce
3 tbsps soy sauce instead of 2, and the whole lime instead of half. Maybe more pepper next time.
This was tasty. I shredded extra firm tofu (did not need to drain), used 8 oz baby bella mushrooms, 1 tsp dried lemongrass & a bit of dried red pepper, increased the amount of edamame to around 1 cup & added in mixed greens. After removing from heat, I stirred in fresh basil. Definitely a keeper!
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