Sometimes changing the texture of a food can transform an entire recipe. This brilliant idea of shredding tofu from Melissa Clarke at the NYTimes completely changes the way you’ll think about tofu. Shredding it allows the tofu to absorb more flavor and get coated in the sauce. It’s deliciously combined with umami rich shitake mushrooms and an easy sesame ginger glaze. This is a very fast and easy recipe so perfect for busy weeknights. Serve it in lettuce cups, over brown rice or even inside of a whole wheat pita.
Shredded Tofu Stir Fry with Shitake Mushrooms
1 16-ounce package extra-firm tofu, drained
2 tablespoons tamari or soy sauce
1 tablespoon chili crunch oil
2 teaspoons sesame oil
juice from 1/2 a lime (use other for lime wedges for serving)
2 tablespoons peanut oil
8 ounces shitake mushrooms, stems removed and caps thinly sliced (about 4 cups)
4 scallions, chopped, reserve a few tablespoons green tops for garnish
1″ piece ginger, grated
2 cloves garlic, grated
1/2 cup edamame
1/4 cup fresh herbs like chopped cilantro, chives, basil or mint
- Shred tofu using the largest holes on a box grater. Spread shredded tofu on a few layers of paper towels to drain.
- In small bowl, whisk together tamari or soy sauce, chili crunch oil, sesame oil and juice from 1/2 lime. Set asides.
- Heat peanut oil in a large skillet over medium/high heat. Add shitake mushrooms. Cook until browned, about 6-8 minutes. Add scallions, ginger, and garlic. Stir and cook for another 1-2 minutes.
- Add the tofu, edamame, soy sauce mixture. Toss until combined and cook for 2-3 minutes.
- Serve topped with reserved scallions, chopped herbs and lime wedges.
Recipe adapted from Melissa Clark, NYT Recipes.
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