Struggling to find a dinner recipe that’s both quick and packed with flavor? This shredded tofu with spicy ground chicken and edamame is here to transform your evening meal routine.
It’s the ultimate blend of hearty protein, bold spices, and vibrant herbs, making it a crowd-pleaser for families or solo diners alike. Plus, it comes together in just 20 minutes, making it a lifesaver on busy weeknights.
Why This Recipe Works for Dinner
This recipe is a masterclass in balance and versatility. By combining the fluffy, delicate texture of shredded tofu with the rich, caramelized flavor of ground chicken, it delivers the perfect harmony of lightness and depth.
The edamame adds a satisfying crunch, while fresh herbs like cilantro and mint bring brightness to the dish. It’s an ideal dinner option whether you’re craving something filling yet healthy or looking to impress with minimal effort.
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If you’re aiming for a vegetarian spin, the chicken can be easily swapped for sautéed mushrooms. This keeps the dish just as flavorful while making it accessible for plant-based eaters.
Simple Tips to Elevate This Recipe
While the recipe is straightforward, a few tweaks can make it even more memorable:
- Use High-Quality Tofu: Opt for extra-firm tofu to ensure it holds up well during cooking and shreds easily.
- Enhance the Heat: Adjust the amount of sriracha for your spice preference. A little extra kick can turn this dish into a flavor-packed experience.
- Customize Your Herbs: While cilantro and mint are recommended, basil or parsley can also add a unique twist.
- Add a Side Salad: Pair this recipe with a cucumber salad or simple greens dressed in sesame oil and lime juice for a complete Mediterranean-inspired meal.
Perfect for Quick Meal Prep
With a total prep and cook time of just 20 minutes, this recipe fits seamlessly into busy schedules. You can even prepare the ingredients in advance:
- Pre-Shred the Tofu: Store shredded tofu in an airtight container in the fridge for up to 2 days.
- Pre-Chop the Vegetables: Mince your garlic, ginger, and scallions beforehand to cut down on cooking time.
- Batch Cooking: Double the recipe and store leftovers for a quick lunch or dinner the next day.
The ease of preparation makes it not only a delicious dinner recipe but also a practical choice for meal prepping.
Why This Recipe Stands Out
Unlike many dinner recipes that require hours in the kitchen or a long list of ingredients, this one keeps it simple yet exciting. It combines pantry staples like soy sauce, sesame oil, and lime juice with fresh, vibrant components to create a dish that’s anything but boring.
Plus, the combination of tofu and chicken ensures you’re getting a high-protein meal that satisfies without feeling too heavy.
Dinner doesn’t have to be complicated to be delicious. This shredded tofu with spicy ground chicken and edamame proves that quick and simple can still deliver bold, satisfying flavors.
With its versatile ingredients and easy preparation, it’s the kind of recipe you’ll find yourself making again and again. Give it a try tonight and discover a new go-to dinner recipe!
Shredded Tofu with Spicy Ground Chicken & Edamame Dinner Recipe
Equipment
- 10-inch skillet
- Box grater
Ingredients
- ¼ cup toasted sesame oil
- ¼ cup thinly sliced scallions white and green parts, plus extra for serving
- 1 1- inch piece fresh ginger peeled and finely chopped
- 1 large garlic clove minced
- 4 ounces ground chicken or substitute with turkey or pork
- 1 package 14-16 ounces extra-firm tofu drained and patted dry
- ½ cup shelled edamame thawed if frozen
- 1½ tablespoons soy sauce plus more as needed
- ¼ teaspoon fine sea salt or to taste
- 1 tablespoon fresh lime juice
- 1 teaspoon Sriracha
- ⅓ cup coarsely chopped fresh cilantro and/or mint leaves
Instructions
- Sauté Aromatics: Heat the sesame oil in a medium skillet over medium-high heat. Add the scallions, ginger, and garlic, cooking until softened and lightly browned around the edges, about 5 minutes. Stir occasionally to avoid burning.
- Cook the Chicken (or Mushrooms): Add the ground chicken to the skillet and break it apart as it cooks. Sauté until browned and fully cooked, which should take about 5 minutes. If using mushrooms for the vegetarian version, sauté them until they are golden and tender.
- Shred the Tofu: While the chicken or mushrooms are cooking, use the large holes of a box grater to coarsely shred the tofu.
- Combine Tofu and Edamame: Stir the shredded tofu, edamame, soy sauce, and salt into the skillet with the chicken (or mushrooms). Cook for about 3 minutes, stirring occasionally, until the mixture is heated through and well combined.
- Add Final Touches: Remove the skillet from the heat. Stir in the lime juice and Sriracha to season the dish. Toss in the cilantro and/or mint leaves for a fresh, herbal finish. Garnish with extra scallions and serve immediately.
Notes
- Serve on its own or pair with a side such as Smashed Sichuan Cucumber Salad or baby spinach dressed with sesame oil, salt, and lime juice.
- Adjust the spice level by increasing or decreasing the Sriracha.
- For a nuttier flavor, sprinkle with toasted sesame seeds before serving.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.