I made Melissa Clark’s Shredded Tofu with Spicy Ground Chicken and Edamame. I used grapeseed oil instead of sesame for frying and added oyster sauce, chopped mushrooms, and a little agave nectar and subbed garlic chili sauce for some of the Sriracha. We thought it was pretty good. With lettuce leaves, leftover brown rice, and Sichuan smacked cukes.
