Chinese Mustard Greens with Pressed Beancurd

Chinese mustard greens have the poetic name of “red in the snow” – I’m not sure where the name comes from, although because it grows from late fall into early winter, it may perhaps have something to do with it surviving (or perhaps even blooming) into the snowy season. You can find pictures of the fresh greens at Kitazawa Seed Company‘s site. If you cannot find Chinese mustard (also called Indian mustard), you can substitute mustard greens (which are a bit spicier) or broccoli raab. You can also make this with frozen chopped greens if you have those one hand.

For more information on pressed beancurd, see the Stirfried Pork with Chinese Chives and Pressed Beancurd recipe post. This recipe is usually made with the plain variety, but you can substitute flavored baked tofu if that’s what you can find.


  • 4 oz Chinese mustard greens
  • 4 oz plain pressed beancurd
  • 1-2 red chili peppers (optional)
  • 1 scallion, cut thinly on the diagonal
  • 1 T oil
  • 1/2 tsp salt
  • 1/2 tsp sugar, preferably brown or raw cane


  1. Soak the greens in cool water for 10 m, rinse and repeat until no grit remains in the sink or bowl.
  2. Chop the greens roughly and set aside.
  3. Rinse and pat the beancurd dry, then cut into 1/2″ cubes, set aside.
  4. Cut the chili pepper into rounds or cut in half lengthwise, remove the seeds, cut into small dice, set aside with the scallion.
  5. Heat the oil in the wok over high heat until it shimmers.
  6. Explode the scallion and chili just until fragrant, then add the beancurd, stirfrying approximately 1 m until it is heated through and lightly browned.
  7. Add the greens and stirfry 1-2 m until the greens are wilted but still bright in color.
  8. Add the salt and sugar, stirfry quickly to mix.
  9. Remove from the heat, adjust the seasoning and serve.

nutritional data:

This is a great vegan dish with bright colors, lots of vegetable, lean protein, and a bit of spice. I have used the nutrition data for baked tofu and used 1 chili in my calculations. The recipe serves 4; nutrition data is per serving.

  • Total calories 71, calories from fat 11
  • Total fat 1 g, saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 530 mg
  • Total carbs 5 g, dietary fiber 2 g, sugars 2 g
  • Protein 9 g

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