Mustard Greens & Tofu San Choy Bow

Common Ground Project’s Food Hub Officer Hannah is back this week with a great mid-week meal that offers itself as a great way to get your daily veg intake in, easy and a delicious textural combination of crisp, fresh and flavourful. This recipe uses mustard greens, spring onions and lettuce from our farm. A fun recipe that allows for creative freedom utilising whatever seasonal veg is available to you! Enjoy.

Ingredients:

• 1 bunch of mustard greens

• 1 block of tofu (375g)

• 3 spring onions

• Head of lettuce (iceberg or baby gem works well!)

• 300g mushroom of choice

• Can of water chestnuts

• 3 garlic cloves

• 2cm of ginger grated

• Soy sauce to taste(I use roughly 2tbsp)

• Fish sauce (roughly 1 tbsp)(sub for coconut aminos if vegan)

• Sesame oil (roughly 1.5 tbsp)

• Toasted peanuts, optional

Method:

1. Press the tofu with paper towel to expel some of the liquid.

2. Place all chopped veggies and crumbled tofu in a large bowl. Add the sauces, garlic and ginger, and mix evenly.

3. Cook the tofu veggie mixture in the frypan, adding more sauce and spices to taste.

4. Serve in lettuce cups. Enjoy!