Want to try a new leafy green? Mizuna is a Japanese mustard green that has a slight spice to it and is often regarded as a milder, more earthy arugula. Mix it with snowpeas, jasmine rice, tofu, soy sauce, garlic, and a few other ingredients, to make this fresh and delicious stir fry.

Snow Pea and Mizuna Stir Fry [Vegan]

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Ingredients

  • 1 cup brown jasmine rice
  • 1 3/4 cups water
  • 1 14-ounce package extra firm tofu
  • 1 tablespoon peanut oil
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons minced garlic
  • 3/4 pound snow peas
  • 1 1/2 cup sweet onion, coarsely chopped
  • 1 cup carrots, medium dice
  • 1/2 pound mizuna
  • 3 tablespoons dark brown sugar
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 tablespoons tamari
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin (rice cooking wine)
  • 1/4 teaspoons cayenne (optional)
  • 1/4 cup water
  • 1 tablespoon arrowroot flour
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Preparation

  1. An hour before starting dinner, drain and press your tofu.
  2. Prep all of your vegetables and set aside. For the snow peas, your will have to snap off the tops and then remove the veins.
  3. Rinse and drain 1 cup of brown jasmine rice and combine it in a saucepan with 1 3/4 cups water. Bring it to a boil, reduce to a simmer, and cook covered for approximately 25 minutes, or until all of the fluid is absorbed.
  4. Now that your vegetables are prepped and your rice is simmering, you’re ready to start stir frying. Cut your tofu into bite-sized pieces and in a large pan, heat 1 tablespoon of peanut oil over medium-high heat. Add the tofu to the pan and fry until it becomes golden brown and then flip and cook the opposite side until it becomes golden brown. Once cooked, turn the heat down to medium and add 1 tablespoon soy sauce and 1 teaspoon of garlic to the pan. Stir to evenly coat the tofu and cook for 1 more minute before placing the tofu onto a plate or a bowl for later use. This should take about 10 minutes.
  5. Add all of the veggies to the pan, except for the garlic and the mizuna. Cook over medium heat, stirring every couple of minutes for 8 to 10 minutes, or until the veggies begin to soften.
  6. While the veggies are cooking, mix together your garlic, tamari, soy sauce, mirin, cayenne, water, and arrowroot flour. Mix well, making sure there are no arrowroot clumps.
  7. Once the vegetables are soft, add the arrowroot and spice mixture to the pan and coat your vegetables. Continue cooking, stirring frequently, until you reach a simmer. Add the tofu back in and stir in your mizuna, simmer for 1 minute and then remove from the heat. At this point, your rice should be done cooking. Serve.
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