My Mom's Braised Tofu Skin & Salted Mustard Greens (TASTE OF HOME) @momoleesy

tofu skin

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh provides a similar texture with added protein.

salted mustard greens

🥗Healthier: fresh mustard greens

💰Cheaper: collard greens

Fresh greens are lower in sodium and more widely available.

Wash the preserved mustard thoroughly and soak until the water turns clear.

Cut the preserved mustard into small sections, cutting the root part into smaller pieces and the leafy parts into larger sections.

Peel and shred the carrots.

Stir fry the shredded carrots and preserved mustard in a hot wok to release their fragrance.

Sauté until the leaves curl slightly and the edges turn golden brown.

Add just enough water to barely cover the ingredients and simmer over low heat until the liquid is reduced and flavors are absorbed.

After the sauce comes to a boil, add the dried bean curd sticks and simmer to let them absorb the liquid.

Add pepper, salt, or ground pepper to taste.

Simmer until the preserved mustard has softened and the dried bean curd sticks have fully absorbed the sauce.

Dish it out and enjoy your meal.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens