Mustard Greens & Tofu San Choy Bow
Common Ground Project’s Food Hub Officer Hannah is back this week with a great mid-week meal that offers itself as a great way to get your daily veg intake in, easy and a delicious textural combination of crisp, fresh and flavourful. This recipe uses mustard greens, spring onions and lettuce from our farm. A fun recipe that allows for creative freedom utilising whatever seasonal veg is available to you! Enjoy.
Ingredients:
- 1 bunch of mustard greens
- 1 block of tofu (375g)
- 3 spring onions
- Head of lettuce (iceberg or baby gem works well!)
- 300g mushroom of choice
- Can of water chestnuts
- 3 garlic cloves
- 2cm of ginger grated
- Soy sauce to taste(I use roughly 2tbsp)
- Fish sauce (roughly 1 tbsp)(sub for coconut aminos if vegan)
- Sesame oil (roughly 1.5 tbsp)
- Toasted peanuts, optional
Method:
- Press the tofu with paper towel to expel some of the liquid.
- Place all chopped veggies and crumbled tofu in a large bowl. Add the sauces, garlic and ginger, and mix evenly.
- Cook the tofu veggie mixture in the frypan, adding more sauce and spices to taste.
- Serve in lettuce cups. Enjoy!