Shredding It In The New Year
Another new year. Another pledge to exercise more, snooze more, disconnect from the electronics more, and of course, to eat more tofu.
You know come Jan. 1, you promise yourself you’ll eat better. This is an easy way to keep your word.
Because “Shredded Tofu with Spicy Ground Chicken and Edamame” not only incorporates good-for-you tofu, but is effortless and delicious.
It will also teach you a new nifty trick with tofu.
The recipe is from one of my favorite cookbooks, “Dinner: Changing the Game” (Clarkson Potter, 2017), written by the incomparable Melissa Clark, a veteran food writer whose work appears regularly in the New York Times.
This recipe takes extra-firm tofu and turns if fluffy.
Yes, imagine that.
That’s because Clark came up with ingenious idea to shred the tofu on a box grater, turning them into virtual teeny soft dumplings in no time flat.
The shredded tofu gets stir-fried with ground chicken, edamame, ginger, scallions, soy sauce, and a splash of lime juice and Sriracha.
With its finely textured ingredients, the dish is almost akin to moo shu pork with the fluffy pieces of tofu standing in for the bits of soft egg omelet.
Enjoy it with steamed rice or a cucumber or spinach salad.
It’s a dish that will no doubt become a new standby in this new year.
Shredded Tofu with Spicy Ground Chicken and Edamame
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
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.
While the chicken cooks, coarsely shred the tofu on the large holes of a box grater.
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.
From “Dinner: Changing the Game” by Melissa Clark
More Melissa Clark Recipes to Try: Peachy Pork or Veal with Pomegranate Molasses and Charred Onions