Shredded Tofu and Shiitake Stir-Fry

By Melissa Clark

Published October 27, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
20 minutes
Rating
4(2,360)
Comments
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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.

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Ingredients

Yield:3 to 4 servings

  • 1 (15-ounce) package firm tofu, drained

  • 2 tablespoons soy sauce

  • 1 tablespoon Chinese Shaoxing or dry sherry

  • Juice of ½ 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, 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

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

15 grams carbs; 307 calories; 4 grams monosaturated fat; 11 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 6 grams fiber; 578 milligrams sodium; 23 grams protein; 3 grams sugar

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

  1. 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.

  2. Step 2

    In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.

  3. 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.

  4. 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.

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Ratings

4 out of 5
2,360 user ratings
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Comments

Leroy

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.

Carrie

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.

Caryn Overbey

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!

Kim from MT

excellent, I took others suggestions, pressed the firm tofu, doubled the edamame and sauce...but it was too salty, will use low sodium soy sauce next time. I also put it over rice, I didn't want to be hungry an hour later...

Sue

So good! On rotation now. Serve with soba noodles, or brown rice. This dish and the technique of shredding extra firm tofu is game changing - so many ways to riff.

OC

I would add 50% more sauce, or maybe a bit more chile. Tasted very lightly seasoned. Was healthy. Served over some farro

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