Shredded Tofu And Shiitake Stir Fry Recipes

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SHREDDED TOFU AND SHIITAKE STIR-FRY



Shredded Tofu and Shiitake Stir-Fry image

Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.

Provided by Melissa Clark

Categories     quick, weekday, main course

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 15

1 (15-ounce) package firm tofu, drained
2 tablespoons soy sauce
1 tablespoon Chinese Shaoxing or dry sherry
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)
1/4 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, seeded and finely chopped
Salt, as needed
1/2 cup shelled edamame (defrosted if using frozen)
1/4 cup chopped soft herbs, such as cilantro, chives or basil

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

SHREDDED TOFU AND SHIITAKE STIR-FRY



Shredded Tofu and Shiitake Stir-fry image

Categories     Mushroom

Number Of Ingredients 15

1 package 1 (15-ounce) package extra firm tofu
2 tablespoons Soy sauce
1 tablespoon Seasoned Rice Vinegar
1 tablespoon Juice of 1/2 lime
2 teaspoons Toasted sesame oil
3 tablespoons Peanut oil
12 ounces Shiitake mushrooms, stems removed and caps thinly sliced
1/4 cup Sliced scallions
1 tablespoon 1 stalk lemongrass
1 tablespoon Ginger
1 clove large garlic clove, grated
1 teaspoon Chili oil
2 cups Broccoli, chopped
3 cups Kale
1/2 cup Edamame

Steps:

  • 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.
  • In a small bowl, whisk together soy sauce, seasoned rice vinegar, chili oil, 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. Cook until softened, about 2 minutes.
  • Stir in broccoli, cover for 2 minutes. Stir in kale to soften.
  • 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. Serve with lime wedges.

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