Shredded Tofu with Spicy Ground Chicken and Edamame

These fluffy pieces of shredded tofu are like soft, tiny dumplings and cook up in no time at all. Here, ground chicken gives them a meaty depth and a caramelized flavor while edamame adds texture and a vegetable to the mix. If you want to make this vegetarian, leave out the meat, and instead sauté 4 ounces of chopped fresh shiitake or cremini mushrooms with the scallions and ginger. Make sure to get the shiitakes nice and golden; you need the extra flavor that caramelization provides. Serve this by itself or with a simple salad of baby spinach dressed with a little sesame oil, salt, and lime juice.

LISTEN: Weeknight Kitchen with Melissa Clark - Episode 07: Shredded What?

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Ingredients

• 1/4 cup toasted sesame oil

• 1/4 cup thinly sliced scallions (white and green parts), plus more for serving

• 1 1-inch piece fresh ginger, peeled and finely chopped

• 1 large garlic clove, minced

• 4 ounces ground chicken (or use turkey or pork)

• 1 package (14 to 16 ounces) extra-firm tofu, drained and patted dry

• 1/2 cup shelled edamame, thawed if frozen

• 1 1/2 tablespoons soy sauce, plus more as needed

• 1/4 teaspoon fine sea salt, or to taste

• 1 tablespoon fresh lime juice

• 1 teaspoon Sriracha

• 1/2 cup coarsely chopped fresh cilantro and/or mint leaves

Dinner: Changing the Game by Melissa Clark

Directions

1. Heat the sesame oil in a 10-inch skillet over medium-high heat. Add the scallions, ginger, and garlic. Cook, stirring occasionally, until softened and golden at the edges, about 5 minutes. Stir in the chicken and cook until it is well browned all over, about 5 minutes.

2. While the chicken cooks, coarsely shred the tofu on the large holes of a box grater.

3. Stir the tofu, edamame, soy sauce, and salt into the chicken. Cook until warmed through, about 3 minutes. Remove the skillet from the heat and season the mixture with the lime juice and Sriracha. Toss in the herbs and extra scallions, and serve immediately.