Snowy Mustard Greens with Tofu and Edamame - 雪菜毛豆炒豆乾
Basil hummus topped with za’atar and parsley
Prep time: 60-90 minutes
Cooking time: 15 minutes
Serves: 4-6 servings
Ingredients:
2 bunches of mustard greens
4 tsp of salt (5 tsp if you’re pairing w/rice)
1/8 cup of water
2 tbsp of avocado oil
1 8 oz firm tofu, cut into 1/4 in cubes
1 cup of edamame (shelled)
2 tbsp of minced ginger
Cooking Tools:
Saute pan
Process the mustard greens:
Rinse and wash any dirt off the mustard greens. Cut into 1/4 in slices, in a large pot/mixing bowl.
Sprinkle 4 tsp of salt onto the greens, mix it into the greens and distribute evenly. Set aside for 60-90 min for the salt to draw out the bitterness from the greens. Prepare the other ingredients (minced ginger, diced tofu, etc.)
Heat the pan and add the avocado oil to the pan. Saute the ginger for 1-2 minutes till fragrant, then add in the firm tofu. Saute for another 2-3 minutes.
Gently squeeze the liquid out of the mustard green, then add into the pot with the 1/8 cup water (more if the greens get too dry). Make sure you do this step, else the dish will be bitter and overly salted. Saute for 5 minutes until the greens are cooked.
Add the shelled edamame beans, saute for another 2-3 minutes, and serve with rice.
Cooking Tip:
Mustard greens can be quite bitter if unprocessed, but when processed this way, very aromatic and delicious.
I typically mince a bit of ginger in the food processer and freeze in ice cube trays so it’s easy to use for steamed vegetables and recipes like this.
You can easily add meat into this recipe in place of tofu - though these three ingredients combined somehow just has the perfect harmony of flavors.
Nutritious and Delicious:
Mustard greens are exceedingly high in Vitamin K (1 cup will provide over 500% of your daily intake need!), Vitamin A, C, folate, and rich in minerals. You don’t need much to really get your greens in with this vegetable, and they’re way more tender than kale or collard greens.