Tibetan Greens with Tofu Tse Tofu
Experience the bold and nourishing flavors of the Himalayas with this stunning recipe for Tibetan Greens with Tofu Tse Tofu. Perfectly golden cubes of firm tofu are paired with a vibrant medley of spinach or mustard greens and crisp bok choy, all brought together in a fragrant sesame-ginger garlic stir-fry. A savory soy sauce glaze, lightly spiced with optional chili flakes, adds depth and a hint of heat, while toasted sesame seeds and fresh green onions deliver a finishing touch of texture and aroma. This plant-based dish is quick to prepare, ready in under 30 minutes, and pairs beautifully with steamed rice or traditional Tibetan bread. Whether you're seeking a protein-packed vegan meal or an introduction to Tibetan-inspired cuisine, this recipe is a wholesome, flavorful choice that will delight your taste buds.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams spinach or mustard greens
- 200 grams bok choy
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 3 cloves garlic cloves
- 2 stalks green onions, finely chopped
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.5 teaspoons chili flakes (optional)
- 1 tablespoon toasted sesame seeds
Instructions
Press the tofu for about 10 minutes to remove excess water, then cut it into 1-inch cubes.
Wash and trim the spinach or mustard greens and bok choy. Slice the bok choy into bite-sized pieces, separating the stems from the leafy tops.
Finely mince the ginger and garlic cloves.
In a small bowl, mix the soy sauce, cornstarch, water, and chili flakes (if using) to create a seasoning sauce. Stir until well combined and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of sesame oil. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
Add the bok choy stems to the skillet and cook for 2 minutes. Then add the leafy bok choy tops and spinach (or mustard greens). Stir-fry for 3-4 minutes until the greens are wilted.
Return the tofu to the skillet, stirring gently to combine with the greens. Pour the prepared seasoning sauce over the mixture and toss to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
Sprinkle the chopped green onions and toasted sesame seeds on top before serving.
Serve hot with steamed rice or Tibetan-style bread for a wholesome meal.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
