Szechwan Tofu with Mustard Greens and Chinese Cabbage
If you can handle the heat, cook this dish with plenty of ginger and chilies, which add zip to the calcium-rich tofu and leafy green vegetables. Serve with steamed brown rice or quinoa.
4 servings
Cooking Methodstir-frying
CostInexpensive
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian
Equipmentwok
Mealdinner
Moodstressed, tired
Taste and Texturehot & spicy, savory
Type of Dishvegetable
Ingredients
- 5 tablespoons canola oil
- 4 tablespoons minced, seeded jalapeno, poblano or cayenne peppers, or 2 tablespoons dried chili, pepper flakes.
- 1 pound firm or extra firm tofu, cut into 1-inch cubes.
- 1 cup coarsely chopped onions
- 1 tablespoon grated ginger
- 6 cups coarsely chopped mustard greens
- 3 cups coarsely chopped Chinese cabbage
- 3 tablespoons tamari
- 2 tablespoons mirin
Instructions
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Heat the oil in a wok or medium sized skillet over medium-high heat. Add the chili peppers and sauté for 30 seconds. Add the tofu and stir-fry about 5 minutes, or until golden brown.
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Add the onions to the wok. Gather the grated ginger in your, hands, and squeeze the juice over the tofu and onions. Continue to stir-fry 3 minutes, or until the onions begin to soften.
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Add the remaining ingredients, and continue to cook another 3 minutes or until the greens wilt and become bright in color.
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Adjust the seasonings, if desired, and serve immediately.
2005 Leslie Cerier
