RECIPE: Stir Fried Leafy Greens, Red Pepper, Tofu

July 8, 2015, 1:58 PM HST
* Updated September 8, 11:59 AM
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We always have lots of leafy greens in our fridge. This is a wonderful last minute dish that can accommodate all sorts of leafy greens, including lettuce.  A tip? Just sort which ones will take longer to cook as you put your stir fry together, saving those that are tenderer and fast-cooking for last.  A beautiful and delicious meal to celebrate the summer’s abundant harvest!


2 tablespoons mirin (rice wine)

1 tablespoon water

3 teaspoons of soy sauce, divided


3 tablespoons peanut oil


12 ounces firm tofu, well drained and diced

2 teaspoons minced ginger

2 garlic cloves, minced


1 teaspoon minced Hawaiian hot pepper (or more depending on your spice meter!)

1 red bell pepper or 2-3 long red Italian peppers, cut in 2-inch-long thin slices

1 pound leafy greens (for instance,1 large head of lettuce plus a bunch of kale and 2              medium heads of bok choy – stems and leaves separated for cooking), cut crosswise        into 1-inch-wide pieces

Sea salt to taste

2 tablespoons chopped cilantro


  1. Mix together the mirin, water, and 2 teaspoons of the soy sauce and set aside.
  2. Heat a medium-sized wok or large deep skillet over high heat.
  3. Add 1 tablespoon swirling in the pan to distribute, then add the tofu and stir-fry until golden brown.
  4. Add the remaining soy sauce, toss together, and transfer the tofu to a large plate or platter.
  5. Swirl in one more tablespoon of oil and add the ginger, garlic and chili pepper, and stir-fry for 30 seconds.
  6. Add the red pepper and stir-fry for 1 minute. Remove from pan and place peppers on top of the tofu.
  7. Add the last tablespoon of oil to the wok or pan and allow to heat. Then add the longest cooking greens first (kale leaves, bok choy stems) and stir fry 1-3 minutes, depending on heat of stove.
  8. Add the chopped lettuce and bok choy leaves and sprinkle on the sea salt. Stir-fry for 1 minute until the lettuce has begun to wilt. Add the rice wine mixture and cook for 15 to 30 seconds, until the lettuce is bright and crisp tender.
  9. Remove from heat and place stir-fried greens on the platter next to the tofu and peppers. Garnish with chopped cilantro and serve!

This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.

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