Taiwanese Braised Tofu with Pickled Mustard Greens

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 developed and reviewed.

Silky tofu braised in a savory soy-based sauce with tangy pickled mustard greens for a comforting vegetarian dish. This Chinese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, pickled mustard greens, garlic cloves 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: 20 min Serves 3 Chinese cuisine 220 cal/serving

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Ingredients

14 oz block, cut into 1-inch cubes firm tofu
1/2 cup, chopped pickled mustard greens
3 cloves, minced garlic cloves
1 tsp, minced ginger
3 tbsp soy sauce
1 cup vegetable broth
1 tbsp brown sugar
1 tsp sesame oil
2 tbsp vegetable oil
1 tsp mixed with 1 tbsp water cornstarch
2 stalks, sliced thinly for garnish green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering. Add 14 oz firm tofu cubes and pan-fry for 3-4 minutes on each side until golden and slightly crispy. Remove and set aside.
Step 2: In the same skillet, add 3 minced garlic cloves and 1 tsp minced ginger. Sauté for 30 seconds until fragrant.
Step 3: Add 1/2 cup chopped pickled mustard greens, 3 tbsp soy sauce, 1 cup vegetable broth, and 1 tbsp brown sugar. Stir well and bring to a simmer.
Step 4: Return the tofu cubes to the skillet, cover, and simmer on low heat for 8 minutes to allow flavors to meld.
Step 5: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the tofu.
Step 6: Drizzle 1 tsp sesame oil over the dish, garnish with 2 sliced green onions, and serve warm with steamed rice.