I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.
1 package firm tofu (15 ounces), drained
4 tablespoons soy sauce
2 tablespoons Chinese Shaoxing sauce
Juice of 1 lime
2 teaspoons sesame oil
2 teaspoons cornstarch
3 tablespoons peanut oil
3 cups shiitake mushrooms, sliced
1/3 cup green onions, chopped
1 stalk lemongrass, trimmed and outer leaves removed
1 inch fresh ginger
3 garlic cloves
1 jalapeno, seeds taken out
¾ cup shelled edamame
½ cup chopped, basil, cilantro and chives
Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.
In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.
Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.
In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well. Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.