Mushini Sweet Potato Greens with Miso Tofu
Sweet potato leaves are not my favorite, mainly because it's so readily available in the restaurants, it's tough to imitate or create anything different. Also since I believe we should eat all food in it whole form, I dislike the idea of de-stemming but I had to do it for the picky eater. Nevertheless I was pleasantly surprised how close the sauce is to the traditional fu ru taste minus the additives & sugar content.
Mushini Sweet Potato Greens with Miso Tofu
Sweet potato leaves are not my favorite, mainly because it's so readily available in the restaurants, it's tough to imitate or create anything different. Also since I believe we should eat all food in it whole form, I dislike the idea of de-stemming but I had to do it for the picky eater. Nevertheless I was pleasantly surprised how close the sauce is to the traditional fu ru taste minus the additives & sugar content.
Open in Cookpad AppSteps
- 1
Clean, peel & de-stem the vegetables.
- 2
Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper.
- 3
Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice.
- 4
Extra sauce can be stored in fridge. Goes well with any greens.
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