Best 2 Shredded Tofu And Shiitake Stir Fry Recipes

Shredded tofu and shiitake stir fry is a delightful Asian dish often featured in Chinese, Japanese, and Korean cuisines. This delectable dish is known for its umami-rich flavors and the satisfying texture of shredded tofu and shiitake mushrooms. It is a versatile recipe that can be easily customized to suit your preferences. Whether you prefer a spicy or mild dish, or whether you like to add vegetables or other proteins, the possibilities are endless. If you're looking for a quick, healthy, and flavorful meal, shredded tofu and shiitake stir fry is a fantastic option.

Here are our top 2 tried and tested recipes!

SHREDDED TOFU AND SHIITAKE STIR-FRY

Shredded Tofu and Shiitake Stir-Fry image

Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.

Provided by Melissa Clark

Categories quick, weekday, main course

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

1 (15-ounce) package firm tofu, drained
2 tablespoons soy sauce
1 tablespoon Chinese Shaoxing or dry sherry
Juice of 1/2 lime, plus lime wedges for serving
2 teaspoons toasted sesame oil
2 tablespoons peanut or grapeseed oil
7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
1/4 cup sliced scallion
1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
1 (1-inch) knob of ginger root, grated
1 large garlic clove, grated
1 small red chile, seeded and finely chopped
Salt, as needed
1/2 cup shelled edamame (defrosted if using frozen)
1/4 cup chopped soft herbs, such as cilantro, chives or basil

Steps:

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, Shaoxing, 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, lemongrass, 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 herbs. Serve with lime wedges.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

SHREDDED TOFU AND SHIITAKE STIR-FRY

Shredded Tofu and Shiitake Stir-fry image

Categories Mushroom

Number Of Ingredients 15

Ingredients

1 package 1 (15-ounce) package extra firm tofu
2 tablespoons Soy sauce
1 tablespoon Seasoned Rice Vinegar
1 tablespoon Juice of 1/2 lime
2 teaspoons Toasted sesame oil
3 tablespoons Peanut oil
12 ounces Shiitake mushrooms, stems removed and caps thinly sliced
1/4 cup Sliced scallions
1 tablespoon 1 stalk lemongrass
1 tablespoon Ginger
1 clove large garlic clove, grated
1 teaspoon Chili oil
2 cups Broccoli, chopped
3 cups Kale
1/2 cup Edamame

Steps:

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, seasoned rice vinegar, chili oil, 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, lemongrass, ginger, garlic. Cook until softened, about 2 minutes.
Stir in broccoli, cover for 2 minutes. Stir in kale to soften.
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. Serve with lime wedges.

Tips:

Prep your ingredients in advance: Slicing and dicing your veggies and tofu ahead of time will make the stir-frying process much quicker.
Use a large skillet or wok: This will give you plenty of room to stir-fry the ingredients without overcrowding them.
Heat your skillet or wok over high heat: This will help to create a nice sear on the tofu and vegetables.
Add the ingredients in stages: Don't overcrowd the skillet or wok by adding all of the ingredients at once. Instead, add them in stages, starting with the tofu and vegetables that take longer to cook.
Stir-fry the ingredients constantly: This will help to prevent them from sticking to the skillet or wok and ensure that they cook evenly.
Add the sauce towards the end of the cooking process: This will help to prevent the sauce from burning.
Serve immediately: Shredded tofu and shiitake stir-fry is best served hot and fresh.

Conclusion:

Shredded tofu and shiitake stir-fry is a delicious, healthy, and easy-to-make meal that can be enjoyed by people of all ages. It's a great way to get your daily dose of protein and vegetables, and it's also a low-calorie meal that won't weigh you down. So next time you're looking for a quick and easy meal that's packed with flavor, give shredded tofu and shiitake stir-fry a try.