In the fall we get a second chance to have all the wonderful leafy greens that are so prevalent during the spring: kale, chard, spinach, arugula, and Chinese greens. Farmer’s markets abound with these tasty treats again, after summer’s heat. Here’s a light and tasty stir-fry perfect for any lunch or dinner. You can use any green you like, but I particularly like shaing hai, so use it. Shaing hai is like miniature bok choy.

Since soba noodles only take 8 minutes to cook I get all the prep work done and just as I’m starting to cook the tofu and greens I start the water for the soba noodles. They usually end up cooking in about the same amount of time. Don’t overcook the soba noodles or they are really slimy and stick together a lot.

Shaing hai is like baby bok choy (bok choy pictured here)

 

Tofu & Greens Stir Fry

  • ½ lb tofu, cut in ½” squares
  • 6 shaing hai, washed and cut in large pieces
  • 2-3 Tbsp olive oil
  • 1 Tbsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Tamari or soy sauce to taste
  • Soba noodles, cooked

Heat oil in a skillet, cast iron preferred. When oil is hot add mustard seeds and cover. Allow mustard seeds to heat until they pop. When popping subsides, but not completely, add cumin seeds and allow to cook for about 1 minute. Add the garam masala, stir into the oil, and heat for a few seconds. Add tofu and cook until tofu has absorbed the seasoned oil, about 2-3 minutes. Add shaing hai and sprinkle with tamari or soy sauce to taste. Cover and allow to cook until greens are wilted, stirring a few times to mix all the flavors.

Place cooked soba noodles in a bowl and top with stir-fry.

Cooking time: 20 minutes, including prep

Serves: 2-3