Pickled mustard greens and tofu stir fry (Pak gad dong pad tao hoo ผักกาดดองผัดเต้าหู้)
Packets of pickled mustard greens are easily found unrefrigerated in East Asian markets, or you can make your own. To crumble tofu, find a firm-ish hunk and press much of the moisture out in a tea towel (it doesn’t matter if the tofu falls apart since you’re crumbling it) and then tear and crumble it with your hands. Serve with steamed jasmine rice and one or two other Thai dishes, like nam phrik ong and a curry. Recipe serves two as part of a larger Thai meal.
Servings: 2 servings, with rice and curry
Ingredients
- 120 grams pickled mustard greens rinsed (about 1 cup sliced)
- Approximately ½ cup firm crumbled tofu
- 2 teaspoons vegetable oil
- 1 heaped teaspoon minced garlic
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
Instructions
- Wash, drain, and thinly slice the pickled mustard greens.
- Heat your wok to medium high and add the vegetable oil. Add the garlic and cook for about 10 seconds, until fragrant but not browned. Tip in the pickle and tofu and stir fry until there's a little bit of colour on the tofu.
- Add the soy sauce and sugar and cook for one more minute.