Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu

Name: Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu
Total time: 15 min
Yield: 4 servings
Ingredients: 12 ounces curly kale or frizzy mustard greens, or a mix; 2 eggs, beaten; Salt to taste; 12 ounces tofu, cut in dominoes and dried on paper towels; 2 tablespoons minced ginger; 1 tablespoon minced garlic; Grapeseed, peanut or canola oil; 4 cups cooked brown rice (2 cups uncooked); 1 to 2 tablespoons soy sauce (to taste); 1/2 cup chopped cilantro

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(151)
Notes: Read community notes

I used a beautiful green I’d never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.

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Ingredients

Yield:4 servings

12ounces curly kale or frizzy mustard greens, or a mix
2eggs, beaten
Salt to taste
12ounces tofu, cut in dominoes and dried on paper towels
2tablespoons minced ginger
1tablespoon minced garlic
Grapeseed, peanut or canola oil
4cups cooked brown rice (2 cups uncooked)
1 to 2tablespoons soy sauce (to taste)
½cup chopped cilantro

Ingredient Substitution Guide

Preparation

Step 1
If using kale, stem, wash and coarsely chop. If using frizzy mustard greens, cut away about 1 inch of the stem ends, wash and coarsely chop. Set aside near your wok.
Step 2
Beat the eggs in a bowl and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan, then, making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook 30 seconds to a minute, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for 5 seconds. Remove to a cutting board and roll up the pancake. Cut into thin strips and set aside.
Step 3
Swirl in 1 tablespoon of the oil and add the tofu. Let sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until it is lightly colored. Push to the sides of the wok and add the remaining oil and the ginger and garlic. Stir-fry for no more than 10 seconds and add the greens and salt to taste. Turn the heat to high and stir-fry for 1 minute, until the greens have wilted. Stir the tofu down from the sides of the wok and add the soy sauce. Stir-fry for a couple of seconds and add the rice. Stir-fry for 1 to 2 minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro and more soy sauce if desired, and stir-fry another 30 seconds to combine. Remove from the heat and serve.

Tip

Advance preparation: This is a last-minute operation, but the rice can be cooked up to 3 days ahead and should be cooked at least 1 day ahead.

Ratings

4 out of 5

151 user ratings

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Cooking Notes

Lynn6 years ago

I haven't had a problem with the tofu falling apart. You should use Semi-Firm or Firm tofu. Are you pressing out enough of the fluid first (pressing between towels...changing towels as necessary...using a weight on top to help press out liquid)? Don't cut tofu too thin...maybe 1/3". Then be sure pan is hot enough when you put tofu in..give it time to firm up a bit before tossing/turning with heat-safe spatula

Anna8 months ago

A lovely jumping off point for a simple weekday dinner. Fried tofu before getting into the other ingredients and added back after everything was cooked. Good substitutions for the greens was some rainbow Swiss chard and Napa cabbage together!

Bob1 year ago

Made it with the kale. Trick to tofu not crumbling is to use firm tofu and press it. Seems to be missing favor, really needs more garlic and ginger. Some white pepper added to the rice definitely helps as well.

michele2 years ago

This is a delicious recipe that really showcases the mustard greens! We happen to have grown exactly the kind called for in the recipe and I added extra. I pulled the tofu out though while stir frying the greens because there wasn’t room for both in the pan (we used a cast iron pan, not a wok because we don’t have one). I also added shiitake mushrooms that I stir fried separately and that was an excellent addition. Added chili crisp oil at the plate which went really well.

Lindsay2 years ago

I was confused by the instruction in Step 3 to "turn the heat to high" because I thought the heat had been on high the whole time? In Step 2 the wok starts on "high heat."

sarah3 years ago

I made this with farro and it was nice! Left out the tofu and served roasted squash on the side instead. Flavorful but not terribly complex. Good for a weeknight.

Melanie3 years ago

This recipe is excellent as as written. It's also an excellent platform for customizing. I added chopped peanuts as a garnish. Another time I think I will also add chopped scallion. A little sesame oil would be nice. Chicken or shrimp instead of tofu would be good too. Some samba oelek might be a good garnish too - or perhaps some sriracha. Endless possibilities here - use what you have on hand and make it yours!

Ohioteach3 years ago

I thought I had tofu in the cupboard, but discovered just as I was setting out the ingredients that I was mistaken. So I subbed in half a bag of frozen edamame at the tofu step. We thought it was successful and, while I plan to try it with the tofu next time, the addition of edamame provides a pleasant texture. We did think the recipe was underseasoned, but nothing that couldn't be adjusted at the plate with sprinkles of soy sauce and/or sesame oil and a squirt of siracha.

Matt6 years ago

I substituted chicken for tofu and it turned out great.

Great, quick, healthy dish.

Meta6 years ago

Not bad. I sure wouldn't mind knowing the secret for successfully stir frying tofu in this recipe without having it fall apart. I really don't think it can be done. I took it out of the pan and added it back in at the end.

Lynn6 years ago

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