A simple vegetarian stir-fry with fresh mizuna, tatsoi, pak choi, chinese cabbage, and more.

Stir-fry Greens and Tofu Recipe

prep time: 15 min
cook time: 15 min

Ingredients

3 1/2 tbsp soy sauce

4 tsp Asian sesame oil

3 1/2 tsp unseasoned rice vinegar

1 lb extra firm tofu (or your favorite protein)

2 tbsp peanut oil

4 green onions

1 tbsp finely chopped ginger

2 cloves finely chopped garlic

1 bag TUG stir fry mix (which includes: mizuna, tatsoi, pak choi, chinese cabbage + more!)

Preparation

1. Whisk 2 tbsp soy sauce, 2 tbsp sesame oil, and 1/2 tsp vinegar together in a bowl.

2. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 min to dry.

3. Heat peanut oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden brown on the bottom, 2 to 3 minutes per side. Transfer tofu to a paper towel to drain, then place tofu on foil and brush both sides with soy sauce mixture.

4. Wipe out any peanut oil from the skillet. Heat 2 tsp sesame oil over medium heat. Add green onions, ginger, and garlic. Stir until fragrant. Add remaining soy sauce and vinegar. Toss in the stir fry mix by the handful, 1-2 min between each, allowing greens to wilt. Season greens with salt, pepper. Add tofu to the skillet. Toss gently to blend. Transfer to a plate and enjoy!

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