| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 9g | 1.5g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 11g | 0.8g |
There’s something deeply satisfying about the vibrant medley of colors and flavors in this Spicy Mizuna Greens Stir Fry with Tofu recipe. Growing up in a household where Southern comfort foods and traditional West African dishes frequently graced the table, I’ve always leaned towards recipes that merge different food cultures. There’s an innate warmth and spice in this dish that immediately takes me back to both Sunday family gatherings in Atlanta and visits to my grandmother’s kitchen in Nigeria.
Rediscovering Greens in a New Light
Mizuna greens, often underutilized, bring a delightful peppery bite and vibrant green hue that elevate everyday stir-fries into something extraordinary. When paired with protein-rich tofu and an array of fresh veggies, this dish offers a textural journey that is simply irresistible. Tofu, when properly pressed and cubed, takes on a crispy exterior while soaking up all the bold flavors of garlic, ginger, and sriracha.
Health benefits naturally follow such a colorful plate. Mizuna greens are packed with vitamins A, C, and K, and have anti-inflammatory properties. Combined with the tofu, this meal becomes a powerhouse of plant-based nutrition. This is particularly appealing if you’re exploring more vegetarian options in your diet or need a quick dinner that doesn’t compromise on health.
A Fusion of Bold Flavors
The combination of soy sauce and tamari adds a depth of umami that brings everything together. A touch of rice vinegar and sesame oil provides that essential balance of tang and nutty richness. This dish is quite flexible as well; you can definitely add or substitute your favorite vegetables. I’ve found that adding some shiitake mushrooms or baby corn can diversify the texture even further.
This Spicy Mizuna Greens Stir Fry with Tofu pairs wonderfully with jasmine or brown rice. You may also find it complements other stir-fry dishes like General Tso’s Tofu or a simple Garlic Bok Choy. If you’re hosting a dinner, consider serving this alongside a light and fresh Cucumber Sunomono Salad to give your meal a harmonious balance.
For those keen on exploring more about the ingredients used, here’s a great piece on the unique qualities of mizuna greens and another on how to achieve perfectly pan-fried tofu. These insights not only enrich your cooking experience but also broaden your appreciation for the humble yet versatile elements that make up this dish.
Ultimately, it’s the combination of nourishing ingredients, uncomplicated preparation, and my love for both Southern and West African cuisines that make me adore this recipe. It’s a beautiful excuse to bring a little more joy and flavor into your everyday meals. Bon appétit!
What You’ll Need
- 2 cups mizuna greens, chopped
- 1 block (14 ounces) extra-firm tofu, drained and cubed
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1/2 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons tamari or soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds, for garnish
- 3 green onions, chopped, for garnish
Method
Step One
Press the tofu by placing it between paper towels and applying a weight on top for about 15-20 minutes to remove excess moisture. Once pressed, cut the tofu into cubes and coat them evenly with cornstarch.
Step Two
Heat the olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
Step Three
In the same skillet, add the red bell pepper, yellow bell pepper, snap peas, and red onion. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Step Four
Add the minced garlic and grated ginger to the skillet and stir-fry for another 1-2 minutes until fragrant.
Step Five
Return the tofu to the skillet and add the mizuna greens. Stir to combine all the ingredients.
Step Six
In a small bowl, mix the soy sauce, tamari, sriracha sauce, rice vinegar, sesame oil, water, black pepper, and salt. Pour this sauce over the tofu and vegetables in the skillet. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens.
Step Seven
Remove the skillet from heat. Garnish the stir fry with sesame seeds and chopped green onions before serving. Serve hot.
