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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 415 kcal
- Protein
- 31 g
- Carbohydrates
- 17 g
- Fat
- 28 g
- Fiber
- 7 g
- Sugar
- 2 g
- Sodium
- 724 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 12 g
- Potassium
- 884 mg
- Calcium
- 991 mg
- Iron
- 5.1 mg
- Magnesium
- 113 mg
- Phosphorus
- 378 mg
- Zinc
- 3.3 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.32 mg
- Niacin
- 3.5 mg
- Folate
- 62 mcg
- Water
- 188 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Tofu is mushy or soggy
Cause: Tofu retained too much moisture or the pan was not hot enough
Fix: Increase heat to high and cook for an additional 3-5 minutes to evaporate moisture
Prevention: Press the shredded tofu firmly with the kitchen towel to remove excess water
Cultural Context
Stir-frying is a cornerstone of Chinese cooking, prized for its speed and ability to preserve the freshness and nutrients of ingredients. This dish, with its plant-based protein and vibrant vegetables, reflects a modern adaptation of traditional stir-fry techniques, making it a healthy and accessible weeknight meal.
