Warm Tofu Salad of Wilted Greens and Macadamia Nuts

Name: Warm Tofu Salad of Wilted Greens and Macadamia Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces firm tofu; ½ teaspoon salt; ½ 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; ½ cup sugar snap pea; ½ cup bean sprouts; ½ cup spinach leaves; ½ cup radicchio; 1 cup watercress, leaves and stems; 34 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; ¼ cup chopped macadamia nuts, for garnish

Servings: persons

20 ounces firm tofu
½ teaspoon salt
½ 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
½ cup sugar snap pea
½ cup bean sprouts
½ cup spinach leaves
½ cup radicchio
1 cup watercress, leaves and stems
34 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
¼ cup chopped macadamia nuts, for garnish

1
Cut the tofu into triangle, shaped pieces about 1/2 inch thick.
2
Lay the pieces on paper towels and press gently with more paper towels to remove excess moisture.
3
Season each piece with salt and shichimi.
4
Heat a nonstick saute pan over high heat and add 1 1/2 tablespoons of the macadamia nut oil.
5
Sear the tofu for 2 to 3 minutes on each side, until golden brow.
6
Drain on papers towels and keep warm.
7
Place a wok over high heat and add the remaining 1/2 tablespoons macadamia nut oil and the sesame oil.
8
Add the garlic and ginger and stir-fry for 20 to 30 seconds, until barely light golden brown.
9
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.
10
Add the noodles, moromiso, and fish sauce, mix well, and stir-fry for 1 minute to blend the seasonings.
11
Remove from the heat.
12
To serve, divide the friend tofu among the 4 plates.
13
Top each with mesclun and stir-fried vegetables.
14
Sprinkle with macadamia nuts and serve immediately.

1138

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 20 ounces firm tofu, ½ teaspoon salt, ½ teaspoon seven mixed spice, 2 tablespoons macadamia nut oil, and more.

Yes, Warm Tofu Salad of Wilted Greens and Macadamia Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!