Woks of Life Edamame, Tofu & Pickled Mustard Greens
When we read in The Woks of Life cookbook that this recipe has been in the Leung Family’s rotation for as long as they can remember, we had to try it — especially because love pickled mustard greens and always keep edamame in the freezer. Now we’re in the habit of keeping pressed tofu on hand as well, so we can whip this up at a moment’s notice. (And yes, it’s quick — on the table in about 10 minutes!)
‘The Woks of Life’ was chosen as one of our Top Cookbooks of 2022. READ the story.
READ: “Cookbooks We Love: ‘The Woks of Life’ brims with outstanding Chinese and Chinese American recipes”
The recipe in the book calls for either plain or spiced pressed tofu; we tested the recipe using plain and have not tried it with spiced.
Makes four servings.
Ingredients
For the seasoning mixture
4 teaspoons Shaoxing wine
1 1/2 teaspoons soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon toasted sesame oil
1/4 teaspoon white pepper powder or freshly ground white pepper
For the rest of the dish
2 tablespoons canola or other neutral oil
1 2/3 cups frozen shelled edamame (about 10 ounces / 285 grams), rinsed in hot water to thaw
1 large slice ginger, about 1/8 inch / 3 mm
3 dried red chiles, seeded and sliced thin
3/4 cup finely chopped pickled mustard greens (about 5 ounces / 142 grams)
2 teaspoons minced garlic (about 2 cloves)
8 ounces / 227 grams pressed tofu, cut into 1/2 inch / 1 cm cubes
Instructions
1. Make the seasoning mixture: Put two tablespoons water in a small bowl with the Shaoxing wine, soy sauce, sugar, salt, sesame oil and white pepper and stir to combine.
2. Heat a wok over medium-high heat until it just begins to smoke. Add 1 tablespoon of the canola oil, along with the edamame. Stir-fry for 2 to 3 minutes, until tender and lightly blistered. Periodically spread the edamame in a single layer, so all the beans cook evenly. Transfer to a bowl.
3. Reduce the heat to medium, then add the remaining tablespoon of oil. Add the ginger and cook for 30 seconds, until the ginger is fragrant and lightly browned at the edges. Add the chiles, followed by the pickled mustard greens. Stir-fry for 1 minute, then add the garlic. Stir to combine.
4. Add the tofu and stir-fry for 1 minute. Stir in the edamame and add the prepared seasoning mixture. Stir-fry for another two minutes, then serve.
Woks of Life Edamame, Tofu and Pickled Mustard Greens
Ingredients
- 4 teaspoons Shaoxing wine
- 1 1/2 teaspoons soy sauce
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper powder or freshly ground white pepper
- 2 tablespoons canola or other neutral oil
- 1 2/3 cups frozen shelled edamame (about 10 ounces / 285 grams), rinsed in hot water to thaw
- 1 large slice ginger, about 1/8 inch / 3 mm
- 3 dried red chiles, seeded and sliced thin
- 3/4 cup finely chopped pickled mustard greens (about 5 ounces / 142 grams)
- 2 teaspoons minced garlic (about 2 cloves)
- 8 ounces / 227 grams pressed tofu, cut into 1/2 inch / 1 cm cubes
Instructions
- Make the seasoning mixture: Put two tablespoons water in a small bowl with the Shaoxing wine, soy sauce, sugar, salt, sesame oil and white pepper and stir to combine.
- Heat a wok over medium-high heat until it just begins to smoke. Add 1 tablespoon of the canola oil, along with the edamame. Stir-fry for 2 to 3 minutes, until tender and lightly blistered. Periodically spread the edamame in a single layer, so all the beans cook evenly. Transfer to a bowl.
- Reduce the heat to medium, then add the remaining tablespoon of oil. Add the ginger and cook for 30 seconds, until the ginger is fragrant and lightly browned at the edges. Add the chiles, followed by the pickled mustard greens. Stir-fry for 1 minute, then add the garlic. Stir to combine.
- Add the tofu and stir-fry for 1 minute. Stir in the edamame and add the prepared seasoning mixture. Stir-fry for another two minutes, then serve.
