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?
Your donations help bring you this recipe… and the story and techniques behind it. Support Weeknight Kitchen today!
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
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.
Reprinted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.