| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 12g | 1.5g | 12g |
| sugars | fibre | protein | salt |
| 3g | 4g | 11g | 0.7g |
The first time I tried Komatsuna and Tofu Stir Fry, I was instantly transported back to my childhood kitchen in California. Just like many of my Indian-American fusion recipes, this dish embodies the vibrant flavors that are at the heart of my food philosophy. The distinct taste of Japanese mustard spinach, known as Komatsuna, harmonizes beautifully with the firm tofu, creating a meal that is not only delicious but also loaded with nutrients.
A Fusion of Cultures on a Plate
What makes the Komatsuna and Tofu Stir Fry special to me is its ability to bring together the freshness of West Coast ingredients with a touch of Asian flair. This dish captures the essence of my Californian upbringing and my endless experiments with diverse culinary traditions. While Komatsuna lends its unique peppery flavor, the addition of garlic, ginger, and red bell pepper gives the stir fry a beautiful depth that is simply irresistible. It reminds me of some Gujarati stir fry dishes but with a twist that makes it feel both new and familiar.
Health Benefits Galore
One of the many reasons I love this recipe is for its health benefits. Komatsuna is a powerhouse of vitamins A, C, and K, and it’s also rich in antioxidants. Tofu provides an excellent source of plant-based protein, making this dish perfect for those looking to incorporate more vegetarian meals into their diet. The fact that it only requires a small amount of vegetable oil means it’s a low-calorie option as well. If you want to reduce the sodium content, you could opt for low-sodium soy sauce. Pairing this stir fry with a side of quinoa or brown rice makes for a balanced and wholesome meal.
Beyond its nutritional profile, this Komatsuna and Tofu Stir Fry is incredibly versatile. Feel free to experiment by adding other vegetables like snap peas or baby corn. If you’re looking to make the dish a bit more indulgent, adding a splash of nutty sesame oil towards the end of cooking can enhance its flavors. For those who love a bit of heat, sprinkling some red pepper flakes will do the trick.
This dish pairs well with other Asian-inspired recipes such as Miso Soup or a simple Cucumber Sunomono. If you’re in a more adventurous mood, you might want to try it alongside a spicy Sichuan Eggplant or a refreshing Vietnamese Vermicelli Salad. The possibilities are endless, and you’ll find that this recipe can easily become a staple in your kitchen rotation.
For those who are new to using ingredients like Komatsuna or sake, don’t be intimidated. You can find Komatsuna in most Asian grocery stores or easily substitute it with spinach or bok choy if needed. And if you’re unsure about sake, it’s entirely optional. The key is to make this recipe your own and enjoy the process of putting together a meal that is both satisfying and nutritious.
Once you cook this Komatsuna and Tofu Stir Fry, you’ll understand why it holds a special place in my heart. It’s a celebration of diverse flavors and healthy eating, delivering a delicious experience that’s meant to be shared with loved ones. So roll up your sleeves, gather your ingredients, and enjoy crafting this delightful dish in your own kitchen!
What You’ll Need
- 1 pound Komatsuna (Japanese mustard spinach)
- 14 ounces firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sake (optional)
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup water or vegetable broth
- 2 teaspoons cornstarch (optional, for thickening)
- 2 green onions, sliced
- Sesame seeds (for garnish)
Method
Step One
Press the tofu to remove excess moisture. Cut the tofu into cubes and set aside.
Step Two
Wash the Komatsuna thoroughly and cut it into 2-inch pieces. Set aside.
Step Three
In a small bowl, mix together the soy sauce, oyster sauce, sake (if using), sugar, and red pepper flakes (if using). Set the sauce mixture aside.
Step Four
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Step Five
Add the cubed tofu to the skillet and cook for 4-5 minutes until all sides are golden brown.
Step Six
Add the sliced red bell pepper to the skillet and stir-fry for another 2-3 minutes until slightly softened.
Step Seven
Add the Komatsuna to the skillet and stir-fry for 2-3 minutes until it begins to wilt.
Step Eight
Pour the sauce mixture over the vegetables and tofu, then add the 1/4 cup of water or vegetable broth. Stir well to combine.
Step Nine
If you prefer a thicker sauce, dissolve the cornstarch in a small amount of water and add it to the skillet. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens.
Step Ten
Remove the skillet from heat and stir in the sliced green onions. Serve the stir-fry hot, garnished with sesame seeds. Enjoy!
