Recipe shared by Theodate Lawlor at at a meeting of Greg’s Buddhist Sanga in November 2015, attributed to Melissa Clark, NY Times.
• 1 (15-ounce) package firm tofu, drained
• 2 tablespoons soy sauce
• 1 tablespoon Chinese Shaoxing or dry sherry
• Juice of 1/2 lime, plus lime wedges for serving
• 2 teaspoons toasted sesame oil
• 2 tablespoons peanut or grape-seed oil
• 7 ounces shiitake mushrooms, stems removed and caps thinly sliced (4 cups)
• ¼ cup sliced scallion
• 1 stalk lemongrass, trimmed, outer leaves removed, inner core finely chopped (optional)
• 1 (1-inch) knob of ginger root, grated
• 1 large garlic clove, grated
• 1 small red chile, seeded and finely chopped
• Salt, as needed
• ½ cup shelled edamame (defrosted if using frozen)
• ¼ cup chopped soft herbs, such as cilantro, chives or basil
1 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.
2 In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
3 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, chile and a pinch of salt. Cook until softened, about 2 minutes.
4 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. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.