This is the second time John and I have made this dish and I think it still needs tinkering. Here is the recipe by Melissa Clark with my first round of tinkering. *Changes to the original recipe are noted with an asterisk.
Shredded tofu with mushrooms and edamame
1 (15-ounce) package extra firm* tofu, drained
2 tablespoons soy sauce
1 tablespoon dry sherry
Juice of 1/2 lime, plus lime wedges for serving
1 teaspoons toasted sesame oil*
2 teaspoons vegetable oil*
1 teaspoon sriracha*
1 teaspoon oyster sauce*
7 oz. cremini mushrooms*, thinly sliced (4 cups)
1/4 cup sliced scallion
1 (1-inch) knob of ginger root, grated or minced
1 large garlic clove, grated or minced
1 small red chile, seeded and finely chopped
Salt, as needed
1 cup shelled edamame (defrosted if using frozen)
1/4 head cabbage, chopped*
1 carrot, grated*
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.
In a small bowl, whisk together soy sauce, dry sherry, sriracha, oyster sauce, lime juice and sesame oil.
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, 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, cabbage, carrot,and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Serve with lime wedges.
My additions or omissions were an attempt to give the dish more bulk, spice, and sweetness. I think next time I will try a more nuoc cham type sauce and add some basil.
This made a lot of food for the two of us with low calories which is good for my diet. We served it over a white rice/cauliflower rice mixture.