Hunan-Style Spicy Tofu and Pickled Mustard Greens Stir Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky tofu and tangy pickled mustard greens stir-fried with garlic and chili for a vegetarian dish rich in bold Hunan flavors. This Chinese-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, pickled mustard greens, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 14 oz firm tofu cubes and pan-fry for 5-6 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 4 minced garlic cloves and 2 thinly sliced fresh red chilies; sauté for 30 seconds until aromatic.
  3. Step 3: Add 1 cup chopped pickled mustard greens and stir-fry for 2-3 minutes until heated through.
  4. Step 4: Return tofu cubes to the skillet and add 2 tbsp soy sauce and 1 tbsp Shaoxing wine; toss gently to combine.
  5. Step 5: Stir in 1 tsp cornstarch mixed with 2 tbsp water to thicken the sauce, cooking for 1-2 minutes until the sauce coats the tofu and greens.
  6. Step 6: Drizzle 1 tsp sesame oil over the dish, garnish with 2 sliced scallions, and serve immediately with steamed rice.

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