40 minutes
A savory and aromatic stir-fry featuring shredded tofu and shiitake mushrooms with Asian-inspired flavors.
Firm Tofu, grated
0 oz
tablespoons
Chinese Shaoxing Wine
tablespoons
Lime Juice, freshly squeezed
tablespoons
teaspoons
tablespoons
Shiitake Mushrooms, sliced
0 oz
Scallions, sliced
cups
Lemongrass, finely chopped
stalks
Ginger Root, grated
NaN inches
Garlic Clove, grated
each
Red Chile, seeded and finely chopped
each
to taste
Edamame, shelled, defrosted if frozen
cups
Cilantro, chopped
cups
1. Prepare Tofu
Gently press the tofu between a kitchen towel to remove excess moisture before grating it with the box grater.
2. Mix Sauce Ingredients
In a small bowl, whisk together the soy sauce, Shaoxing wine or dry sherry, lime juice, and toasted sesame oil to create a savory sauce.
3. Stir-Fry Mushrooms
Heat the peanut or grapeseed oil in a large skillet over high heat. Add the sliced shiitake mushrooms and stir-fry for about 8 to 12 minutes, until golden brown and crispy on the edges.
4. Add Aromatics
Lower the heat slightly and stir in the scallions, lemongrass if using, grated ginger, garlic, chopped chile, and a pinch of salt. Cook for about 2 minutes, until softened.
5. Combine Tofu and Edamame
Add the shredded tofu and edamame to the skillet, pouring over the soy sauce mixture. Fold together and heat through, then season with more salt if needed.
6. Finish with Herbs
Turn off the heat and sprinkle the fresh herbs over the stir-fry. Stir to distribute the herbs before serving with lime wedges on the side.
Create depth by balancing salty, sweet, sour, and spicy flavors in the dish.
Firm or extra-firm tofu is ideal for this stir-fry, as it holds its shape and absorbs flavors well.
Use freshly minced ginger and garlic, adding them to hot oil before the tofu to prevent burning.
Remove excess moisture from tofu by draining and pressing it before cooking to improve texture and marinade absorption.
Use fresh, firm-capped shiitake mushrooms, or properly rehydrate dried ones before use.
Comments (0)