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.
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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
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.
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