Simmered Fried Tofu And Greens Recipe

I absolutely love this recipe because it’s a perfect combination of savory and satisfying, with the tofu soaking up all those amazing Japanese flavors like soy sauce, mirin, and sake. Plus, it’s quick and easy to whip up, making it my go-to dish when I want something delicious and healthy without too much fuss!

Recipes that combine nutrition with unadulterated flavor are my specialties, and this simmered fried tofu with greens is a prime example. A dish that uses firm tofu as its main protein source, it boasts a well-balanced amalgam of flavors, thanks to the interplay of soy sauce, mirin, and sake.

These three liquids, two of which are fermented, are overachievers in the flavor department and give the dish a deep savory note. When you team them with dashi stock and an assortment of fresh greens, you have a dinner that has all the markings of a superfood.

Ingredients

Tofu is a nutrient-dense source of plant protein.

It is low in calories, making it easy to work into a variety of dishes.

Soy Sauce: Delivers salty umami taste, is packed with sodium, and heightens the savoriness quotient.

Mirin: Sweet Japanese rice wine that balances and deepens flavors.

Sake: Wine fermented from rice, lends intense umami depth, aromatic.

Dashi Stock: An umami-rich foundation, traditional Japanese broth, can use a vegetable broth.

Sources of fiber, vitamins, and minerals promote healthy digestion.

Mixed greens are a good source of these nutrients.

Sesame oil: Imparts nutty aroma, good fats, augments flavor profile.

Ginger: Supplies heat, assists in digestion, gives a bold and zippy flavor.

Ingredient Quantities

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• 1 block of firm tofu, about 14 oz (400 g)
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 2 cups dashi stock (or vegetable broth for vegetarian)
• 2 cups mixed greens (such as spinach, bok choy, or kale)
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds, toasted (optional, for garnish)

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Instructions

1. Remove moisture from the tofu by draining it and then pressing it for 15 minutes. Cut the tofu into 1-inch cubes.

2. In a spacious skillet, pour in the veggie oil and warm it over a medium-high flame. Carefully lower in the tofu, and allow it to fry away from you for a spell. Don’t rush it; let it get really nice and brown on one side before you start tipping it over to get brown on the other sides. This should take about 8 to 10 minutes. When the tofu is brown all over, remove it from the skillet and set it aside.

3. In the identical frying pan, add the minced garlic and the grated ginger. Sauté until you can smell their wonderful scent.

4. Add the dashi stock, soy sauce, mirin, sake, and sugar to the pot. Mix gently until the sugar dissolves and the stock starts to simmer.

5. Ensure that the fried tofu cubes are returned to the pan in such a way that they are below the surface of the liquid that is now simmering in the pan. Allow the tofu to absorb the flavors by letting it simmer along with the liquid for about 5 minutes.

6. Into the pan add the mixed greens, stirring them gently into the liquid. Cover and simmer for an additional 3-4 minutes or so, or until the greens are just wilted.

7. Pour the sesame oil over the tofu and greens, stirring to combine. Season to taste with salt and pepper.

8. To the serving dish, transfer the tofu and greens that have been simmered.

9. If you are using sesame seeds for garnish, you should toast them and then sprinkle them over the dish.

10. As a side dish, serve this dish piping hot; for a complete meal, serve it over a bed of freshly steamed rice. Either way, enjoy!

Equipment Needed

1. Tofu press or heavy object (for pressing tofu)
2. Knife
3. Cutting board
4. Large skillet or frying pan
5. Spatula or tongs
6. Measuring spoons
7. Grater (for ginger)
8. Garlic press (optional, for garlic)
9. Mixing spoon
10. Small saucepan (for toasting sesame seeds, if using)
11. Serving dish or plates
12. Pot or rice cooker (if serving with rice)

FAQ

• Can I use soft tofu instead of firm tofu?This recipe calls for firm tofu because it holds together much better during the frying and simmering parts of the preparation. The result is a texture that’s much more satisfying than what you’d get if you used silken tofu.
• Is there a substitute for mirin?If mirin is not on hand, a mixture of a higher ratio of sugar to water or sweet rice wine vinegar can be used instead, though it may make the dish taste a little different.
• Can I make this recipe alcohol-free?Certainly, the sake can be omitted—or it can be replaced with an added tablespoon of soy sauce or vegetable broth to give it more taste.
• What greens work best in this recipe?Pick different greens—spinach, bok choy, kale, or whatever else you like—that are fresh. Chop them to nearly the same size, and then proceed to cook them. This guarantees that the greens will cook evenly and will have the same texture when you’re eating them.
• How do I toast sesame seeds for garnish?In a dry skillet over medium heat, very lightly toast the sesame seeds for 3 to 4 minutes, stirring constantly until they are golden and aromatic. Do not let them burn. After you have toasted the seeds, cool them in the skillet for a minute or two, then transfer them to a plate to finish cooling.
• Is dashi stock necessary, or can I substitute it?You can utilize vegetable broth to maintain a dish’s vegetarian status while still bestowing it with a profound, savory flavor. This broth can stand in for dashi stock and other broths that add that delightful umami quality.

Substitutions and Variations

Substitutes for tofu include tempeh and seitan, which have different textures.
You can use olive oil or canola oil instead of vegetable oil.
For a gluten-free alternative, tamari or coconut aminos can be used in place of soy sauce.
A mixture of rice vinegar and a bit of sugar can be used in place of mirin to achieve a flavor profile of sweet acidity, which is what mirin contributes when it is called for in a recipe.
Substitutes for sake include dry sherry or white wine, which can provide a similar flavor.

Pro Tips

1. Press Tofu Thoroughly Ensure you press the tofu for at least 15 minutes to remove as much moisture as possible. This will help achieve a better texture and allow the tofu to absorb more flavor during cooking.

2. Use Non-Stick or Cast Iron Pan For frying the tofu, use a non-stick or well-seasoned cast iron pan to prevent sticking and ensure an even, crispy browning on all sides.

3. Adjust Sweetness/Salinity Tailor the balance of soy sauce, mirin, and sugar to your taste preferences. You can add a touch more sugar for sweetness or soy sauce for a saltier profile.

4. Toast Sesame Seeds If you decide to use sesame seeds as a garnish, toast them in a dry pan until they’re lightly golden to enhance their nutty flavor.

5. Serve Immediately For the best texture and flavor, serve the dish immediately after cooking. The tofu and greens will have the perfect balance of savoriness and freshness when served hot.