Prep 20 mins
Cook 30 mins
From Roy Yamaguchi's cookbook, 'Hawaii Cooks'
- 20 ounces firm tofu
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon seven mixed spice
- 2 tablespoons macadamia nut oil
- 1 tablespoon sesame oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh ginger
- 1 ounce fresh shiitake mushroom, musrooms sliced, about 1/2 cup
- 1 cup chopped mustard greens
- 1⁄2 cup sugar snap pea
- 1⁄2 cup bean sprouts
- 1⁄2 cup spinach leaves
- 1⁄2 cup radicchio
- 1 cup watercress, leaves and stems
- 3⁄4 ounce mung bean noodles, about 1/2 cup dry, soaked in water
- 2 tablespoons dark miso
- 2 tablespoons fish sauce
- 2 cups mesclun, for garnish
- 1⁄4 cup chopped macadamia nuts, for garnish
- Cut the tofu into triangle, shaped pieces about 1/2 inch thick. Lay the pieces on paper towels and press gently with more paper towels to remove excess moisture. Season each piece with salt and shichimi.
- Heat a nonstick saute pan over high heat and add 1 1/2 tablespoons of the macadamia nut oil. Sear the tofu for 2 to 3 minutes on each side, until golden brow. Drain on papers towels and keep warm.
- Place a wok over high heat and add the remaining 1/2 tablespoons macadamia nut oil and the sesame oil. Add the garlic and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown. Add the mushrooms, mustard greens, snap peas, bean sprouts, spinach, radicchio, and watercress and stir-fry for 2 minutes, or until vegetables begin to wilt. Add the noodles, moromiso, and fish sauce, mix well, and stir-fry for 1 minute to blend the seasonings. Remove from the heat.
- To serve, divide the friend tofu among the 4 plates. Top each with mesclun and stir-fried vegetables. Sprinkle with macadamia nuts and serve immediately.