Sesame pepper tofu with Asian greens
Mild tasting chrysanthemum leaves have an herbaceous flavor with stalks that are sweet and crunchy. They cook quickly which makes them perfect with stir fries like this one. We particularly like them paired with the cashew-like flavor of beech mushrooms.
- ¾ cup jasmine rice
- 12 oz firm tofu
- Tofu seasoning mix (white sesame - black sesame - black pepper)
- 1 garlic clove
- 8 oz. shingiku greens
- 4 oz. beech mushrooms
- ½ teaspoon Aleppo pepper
- Stir-fry seasoning (mirin - tamari - rice wine vinegar)
Cook the rice
Cook the tofu
While the tofu cooks:
- Peel and slice the garlic.
- Wash, dry, and roughly chop the greens.
Cook the mushrooms and the greens