Tofu with Edamame and Shiitake Mushrooms

Edamame and tofu were to foods that I picked up when I came to college.  They were both avoided in my childhood home in favor of more traditional sources of protein (read meat).  I, however, am a bit more adventurous in my palette than my mother and thus have come to enjoy cooking with these ingredients.  And, with a vegetarian roommate, I try to cook at least a few vegetarian dishes each week.  My favorite uses of tofu are either panfried or in a soup or liquidy curry.  This dish uses the panfrying method, which results in these lovely chunks of tofu that are crispy on the outside and soft and smooth on the inside.  Combined with edamame and mushroom and served over rice, this makes for and excellent dish.

Tofu with Edamame and Shiitaki Mushrooms

• 1 package of firm tofu
• 5 cups shelled edamame
• 1/2 pound shiitake mushrooms
• 3 green onions
• canola or vegetable oil
• soy sauce
• 1 tbsp. sesame oil
• 2 tbsp. rice vinegar
• 3 tbsp. soy sauce
• 1/2 tsp. red pepper flakes
• toasted sesame seeds

Directions:

Chop tofu into squares that are about 1 cm thick.  Pour a layer of vegetable oil into the bottom of a frying pan and heat.  When the oil is hot place pieces of tofu into the bottom of the pan.  Flip pieces over when the bottoms are golden brown.  Remove tofu from the pan and place on a paper towel.  Work in batches until all the tofu is fried.

Clean the mushrooms with a damp towel and cut into strips.  Chop the green onions using both the white and green part.  In a frying pan or wok, heat a couple tablespoons of vegetable oil.  Add the green onions and red pepper flakes and cook for 2 minutes.  Add the edamame and mushrooms.  While those are cooking mix together the sesame oil, vinegar, and soy sauce.  Add the mixture, tofu, and sesame seeds to the mushrooms and edamame.  Cook until edamame and mushrooms are cooked through.  Serve over rice.

- Sophie