Equipment
Ingredients
Main
- 425 g firm tofu, drained
- 200 g shiitake mushrooms, stems removed, caps thinly sliced
- 84 g shelled edamame, thawed
- 30 ml peanut oil
Sauce and Aromatics
- 30 ml soy sauce
- 15 ml dry sherry
- 15 ml lime juice
- 10 ml sesame oil
- 24 g scallion, sliced
- 1 lemongrass, inner core finely chopped
- 15 g ginger, grated
- 1 garlic, grated
- 1 red chili, seeded and finely chopped
- 1 g salt
- 7½ g soft herbs, chopped
Nutrition (per serving)
Method
Shred the firm tofu using the coarse holes of a box grater.
Spread the shredded tofu on a clean kitchen towel and let it drain for 15 minutes.
Whisk the soy sauce, sherry, lime juice, and sesame oil in a small bowl until combined.
Heat the peanut oil in a large skillet over medium-high heat (approx 200°C/390°F) until shimmering.
Add sliced shiitake mushrooms to the skillet and cook for 8 to 12 minutes, stirring occasionally, until browned.
Stir in the scallions, lemongrass, ginger, garlic, chili, and a pinch of salt; cook for 2 minutes until fragrant.
Add the drained tofu, edamame, and the sauce mixture to the skillet.
Toss the ingredients together and cook until the mixture is heated through to 74°C/165°F.
Remove from heat, stir in fresh herbs, and serve immediately with lime wedges.
Chef's Notes
- For best results, use extra-firm tofu and press it well to remove as much moisture as possible before shredding. This will help it achieve a better texture when stir-fried.
- Don't overcrowd the pan when cooking the shiitake mushrooms. Browning them in batches if necessary will ensure they develop a deep, savory flavor and a slightly crisp texture.
- Taste and adjust the sauce before adding it to the stir-fry. The balance of salty, sour, and savory can be personalized to your preference.
- Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a fast process, and you won't have time to chop or measure once the cooking begins.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat until 74°C/165°F.
