Szechwan Tofu with Mustard Greens and Chinese Cabbage


Going Wild in the Kitchen

Published by Square One Publishers

This image courtesy of Joseph DeLeo

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



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



Moodstressed, tired

Taste and Texturehot & spicy, savory

Type of Dishvegetable


  • 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


  1. 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.

  2. 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.

  3. Add the remaining ingredients, and continue to cook another 3 minutes or until the greens wilt and become bright in color.

  4. Adjust the seasonings, if desired, and serve immediately.

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