Recipe: Kitchen Sink Bok Choy and Mustard Greens with Tofu

4 Feb

Thursday night again and have to use up some veggies!  We made a simple stirfry with a fantastic winter citrus sauce.  I promise more exciting recipes next week.


  • 3 bok choy, sliced longways
  • 1 bunch mustard greens, trimmed, but leaves left whole
  • 1 package baked tofu
  • 1 negi (or the rest of what you have), sliced
  • 1/2 small red onion, minced

For the sauce

  • 2 T soy sauce
  • 1 t sesame oil
  • juice of 1 lemon (from our tree!)
  • juice of 2 tangerines
  • 1 inch nub of ginger, minced
  • 3 cloves garlic, minced
  • 1 green garlic clove, minced
  • 1 t sriracha
  • 1 t cornstarch
  • 1/4 small red onion, minced

Stirfry onion in a little oil until soft.  Add greens and stifry until cooked then add tofu to heat through.  Meanwhile mix all sauce ingredients into a bowl until combined.  Add sauce to greens and tofu once cooked and stir to coat everything and cook until the sauce thickens.  Can be served over rice or noodles, but we ate it as is (less filling!).


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