Rapeseed Greens with Silken Tofu
A comforting Jiangnan home-style dish where tender young rapeseed greens are gently simmered with silky silken tofu in a light, savory broth. Simple, wholesome, and ready in under 20 minutes.
Story
This humble dish is a staple in rural Jiangsu and Zhejiang provinces, where rapeseed greens are plentiful in spring. The silky tofu absorbs all the savory flavors of the broth.
Ingredients
silken tofu (soft tofu)
300g
young rapeseed greens (you cai hong)
200g
vegetable oil
2 tablespoons
water or vegetable broth
1 cup
salt
1/2 teaspoon
white pepper
1/4 teaspoon
sesame oil
1/2 teaspoon (optional)
Instructions
1
Prep the ingredients
Gently lift the silken tofu from its packaging and cut into bite-sized cubes. Trim the woody ends from the rapeseed greens and cut the stalks into 2-inch pieces. Keep the leaves and stalks together.
2
Stir-fry the greens
Heat vegetable oil in a wok or deep skillet over medium-high heat. Add the rapeseed greens and stir-fry for 1-2 minutes until they turn bright green and slightly softened at the edges.
3
Simmer with tofu
Carefully nestle the tofu cubes into the pan with the greens. Pour in the water or broth and bring to a gentle boil. Reduce heat to medium-low and let everything simmer for 8-10 minutes until the tofu has absorbed the savory broth.
4
Season and serve
Season with salt and white pepper. Drizzle with sesame oil if using. Give the dish a gentle stir to combine, then serve hot in shallow bowls with steamed rice.
