Salt & Pepper Tofu Stir Fry with Mizuna Mix

Reading Time | 3 mins


August 25th, 2020

By Plenty Farms

Salt & Pepper Tofu Stir Fry with Mizuna Mix

Makes 4 servings

By: Hannah Kaminsky aka Bittersweet Vegan

Shopping List

1 Tablespoon Toasted Sesame Oil
1 (16 Ounce) Package Super Firm Tofu, Cut into 1/2-Inch Cubes
1 Teaspoon Whole Black Peppercorns
1 1/2 Teaspoon Whole Sichuan Peppercorns
2 Whole Star Anise
4 Dried Red Peppers, Roughly Chopped
4 Cloves Garlic, Minced
4 Scallions, Cut into 1-Inch Lengths
1 Red Bell Pepper, Thinly Sliced and Cut into 1-Inch Lengths
2 Tablespoons Rice Vinegar
1 (4.5 Ounce) Package Mizuna Mix
1/2 Teaspoon Salt


  1. Place a non-stick skillet over high heat and add the oil. Once lightly shimmering, toss in the tofu and let it sear, without moving the pieces, for the first 4 – 5 minutes. When the bottoms are golden brown, use a wide spatula to flip the tofu over, and brown on the next side for 3 – 4 minutes. Repeat this process until browned all over.
  2. While to tofu is cooking on the final side, add in both types of peppercorns, star anise, dried peppers, and garlic. Reduce the heat to medium-high and sauté for 2 – 3 minutes, until highly aromatic. Introduce the scallion and bell pepper next, searing until lightly blistered around the edges; about 3 more minutes.
  3. Quickly deglaze with the vinegar, turn off the stove, and fold in the greens a few handfuls at a time, allowing them to wilt gently from the residual heat. Season with salt and serve hot, over rice or noodles, if desired.

Share this article