TOFU, MUSTARD GREENS, AND SHIITAKE MUSHROOM STIR-FRY
35 TO 40 MINUTES (20 ACTIVE)
4 SERVINGS AND 1 LUNCH THE NEXT DAY
There are a lot of tofu nonbelievers out there, I know, but tofu is what you make it. It’s great if you load it with plenty of flavor, such as garlic, sesame oil, soy sauce, and umami-radiating shiitakes. Then you need to take care to get the texture right. Whenever I’m shooting for a crispy finish, I sandwich the tofu between paper towels on a plate and then top it with another plate (or six) to weigh the tofu down. After 15 minutes, much of the surface moisture has been squished away, and it’s ready to develop a deep caramel-brown crust in the pan. (You can also roast it to similar effect.)
• 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons vegetable oil
• Fine sea salt and freshly ground black pepper to taste
• 8 ounces shiitake mushrooms, stems removed and mushrooms cut in half
• 2 garlic cloves, chopped
• 1 bunch mustard greens, large stems removed, leaves cut into 2-inch pieces (about 10 cups)
• 1 bunch baby bok choy, cut into 1½-inch pieces
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
Put a double layer of paper towels on a plate. Place the tofu on it in a single layer. Cover with another double layer of paper towels and top with two plates. Let sit at least 15 minutes.
In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the tofu in a single layer and season it with salt and pepper. Cook until browned, 3 to 4 minutes on the first side, and then 1 or 2 minutes on each additional side; transfer the tofu to a plate.
Heat the remaining 1 tablespoon oil in the same skillet and add the shiitakes; season with salt and pepper. Cook, stirring just once or twice, until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mustard greens, bok choy, soy sauce, and 2 tablespoons water to the skillet. Cook, tossing, until the greens are wilted and tender, about 2 minutes. Remove from the heat and stir in the sesame oil and tofu.