In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sesame pepper tofu with Asian greens
2 Servings, 740 Calories/Serving
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.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
- 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)
Nutrition per serving
2-serving instructions (4-serving modifications in red)
Wash produce before use
Cook the rice
Heat the oven to 200°F. Rinse rice under cold water until the water runs clear. In a medium saucepan with a lid, combine the rice with 1¼ cups water and season with salt. Bring to a boil over high heat, reduce to a simmer, cover and cook until the rice is done, about 17 minutes. Remove from the heat and let rest, covered until ready to serve. While the rice cooks, prepare the tofu.
Cook the tofu
Cut the tofu into 8 evenly sized pieces and season on both sides with salt. Put the tofu seasoning mix on a small plate and coat the tofu pieces on both sides in the seasoning mix. In a medium frying pan, heat 2 tablespoons oil over medium heat. When the oil is hot but not smoking, add the tofu pieces, taking care not to crowd the pan (work in batches if necessary), and cook until browned, about 3 minutes on each side. Transfer to a plate and put in the oven to keep warm.
While the tofu cooks:
- Peel and slice the garlic.
- Wash, dry, and roughly chop the greens.
Cook the mushrooms and the greens
Wipe out the pan, and return it to the stove over medium heat. Add another 1 tablespoon oil to the pan and heat until hot but not smoking. Add the mushrooms, garlic, and Aleppo pepper. Season with salt and cook until the mushrooms are softened, about 3 minutes. Add the greens to the pan and cook, tossing occasionally, until wilted, about 2 minutes. Add the stir-fry seasoning to the pan, and continue cooking until fragrant, about 1 minute longer.
Divide the rice evenly between two serving bowls. Top with the mushrooms, greens, and tofu.