SHREDDED TOFU AND SHIITAKE STIR-FRY

Shredded Tofu and Shiitake Stir-fry image

Number Of Ingredients 15

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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.