This is a recipe by Melissa Clark NYTimes Cooking. If you have a subscription to the site you can find the recipe here
The dish came out a little dry. We definitely could have used more sauce. I like the idea of shredding the tofu, though. We used Hoda brand extra firm tofu. It comes compressed so there is no squeezing out the liquid so the tofu was easy to shred on a box grater. I am not sure the shiitake mushrooms were worth the money. They cost a lot and started out so dry that it was hard to keep them from scorching. I would make this again but the recipe needs tweaking.
Shredded tofu with shiitakes and edamame over rice
Omnivore 