Description
A healthy meal for breakfast, lunch or dinner. It’s intensely flavorful and easy to prepare.
Scale
Ingredients
- 1 15-ounce package firm tofu, drained
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- Juice of 1 lime (plus lime wedges for serving)
- 1 tablespoon toasted sesame oil
- 2 tablespoons peanut or grapeseed oil
- 8 ounces organic shiitake or cremini mushrooms (stems removed and caps thinly sliced)
- 1 cup scallion (green and white parts, sliced on the bias)
- 1 teaspoon lime zest
- 1 teaspoon lemon zest
- 1 1-inch chunk of ginger root, grated
- 1 large garlic clove (grated)
- 1 small red or green chile (Thai bird chile, serrano or jalapeño peppers, seeded and finely chopped)
- Sea salt (as needed)
- ½ cup shelled edamame (defrosted)
- 1 cup cilantro (leaves and stems, chopped)
Instructions
- Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean towel to drain. .
- In a small bowl, whisk together soy sauce, rice wine vinegar, lime juice and sesame oil.
- Heat a large skillet over medium-high heat until it’s very hot, then add the peanut oil.
- 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, 8-10 minutes. Stir in the scallion, lemon and lime zest, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
- 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 the cilantro. Serve over brown rice, or grain of your choice, with a green salad and garnish with lime wedges.
Notes
This dish is all about the prep. The cooking goes really fast so make sure to prep everything before hand.
Adapted from Melissa Clark