I was at Shoppers last week and was pleasantly surprised to see that they had expanded their Asian vegetable section! They had lot of different sizes of bok choy (including teeny baby ones the size of my thumb!), and Asian mustard greens which I just had to try. They are a lot more mild than regular mustard greens, and a lot of the bitterness cooks out. To go with the greens, I made a sesame-soy tofu and served everything over red quinoa (TJs just started carrying it, a lot more texture [similar to how brown rice has more texture than white] and really good).
Sesame-Soy Tofu w/ Asian Mustard Greens
2 tsp olive oil
1 tsp sesame oil
1 onion, quartered and sliced
4 garlic cloves, cracked & peeled
1 block extra-firm tofu, cubed or sliced
2 Tbsp soy sauce
2 shots sriracha
1 Tbsp rice vinegar
3 Asian mustard greens, cleaned & chopped
2 tsp toasted sesame seeds (optional)
- Heat oil in large skillet and saute onions 3-4 minutes. Add garlic and cook 2-3 minutes more.
- Add tofu and brown 1-2 minutes on each side (if you cubed the tofu, don’t worry about browning on all sides as that could take a while, just cook 3-4 minutes, stirring carefully).
- Combine soy sauce, sriracha and rice vinegar and add to skillet. Stir to coat, reduce to a simmer, cover and cook 5-6 minutes until tofu is heat through. Remove to a dish.
- Place mustard greens in skillet and cook in remaining liquid 2-3 minutes until wilted.
- Serve tofu and greens over red quinoa (or rice or pasta), topping with toasted sesame seeds if you like.
mustard greens: 1.99
red quinoa: 2.99
Grand total: $7.52; serves 2 with leftovers for lunch