Szechwan Tofu with Mustard Greens and Chinese Cabbage

• 5 tablespoons canola oil
• 4 tablespoons minced, seeded jalapeno, poblano or cayenne peppers, or 2 tablespoons dried chili, pepper flakes.
• 1 pound firm or extra firm tofu, cut into 1-inch cubes.
• 1 cup coarsely chopped onions
• 1 tablespoon grated ginger
• 6 cups coarsely chopped mustard greens
• 3 cups coarsely chopped Chinese cabbage
• 3 tablespoons tamari
• 2 tablespoons mirin

1. Heat the oil in a wok or medium sized skillet over medium-high heat.
2. Add the chili peppers and saute for 30 seconds.
3. Add the tofu and stir-fry about 5 minutes, or until golden brown.
4. Add the onions to the wok.
5. Gather the grated ginger in your, hands, and squeeze the juice over the tofu and onions.
6. Continue to stir-fry 3 minutes, or until the onions begin to soften.
7. Add the remaining ingredients, and continue to cook another 3 minutes or until the greens wilt and become bright in color.
8. Adjust the seasonings, if desired, and serve immediately.

canola oil, cayenne peppers, onions, ginger, mustard greens, chinese cabbage, tamari, mirin

Taken from www.cookstr.com/recipes/szechwan-tofu-with-mustard-greens-and-chinese-cabbage (may not work)