This spring greens stir-fry has quickly become one of my favourite ways to enjoy a healthy meal during the spring and summer months. I love using fresh spring greens — they’re so vibrant, tender, and a fantastic way to add more leafy greens to your diet without feeling like you’re eating a plain salad.
Tossed with golden tofu cubes, a handful of edamame beans for extra plant-based protein, and a stir-fry sauce that’s full of fresh flavour and colour, this dish really hits the spot. A scatter of chives, spring onions, and toasted sesame seeds at the end adds the perfect crunch.
If I’m looking for something a little more filling, I’ll serve it over a bowl of fluffy rice, but it’s just as satisfying on its own when I want something lighter. This recipe is ready in under 25 minutes from scratch, making it ideal for busy days.
And when spring greens are out of season, you can easily swap them for savoy cabbage during the winter months — it works beautifully!
Ingredients
- 2 tbsp sesame oil
- 200g firm tofu, cut into 1cm cubes
- 1 clove garlic, crushed
- 1" piece fresh ginger, thinly sliced
- 4 spring onions, white and green parts separated and sliced
- 2 heads spring greens, washed and roughly shredded
- 100g shelled edamame beans (fresh or frozen)
- 4 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 small bunch chives, snipped
- Optional: toasted sesame seeds, for garnish
- Salt and pepper from Cole and Mason London Grind Select to taste (I opt for a medium grind here).
To Serve (Optional):
- Cooked rice
Method:
- Heat 1 tablespoon of sesame oil in a large wok or frying pan. Add the tofu and fry for 5–7 minutes until golden on all sides. Push the tofu to one side.
- Add the remaining sesame oil to the pan, then toss in the garlic, ginger, and white parts of the spring onions. Stir-fry for 30 seconds until fragrant.
- Add the spring greens and edamame beans to the pan. Stir-fry for 2–3 minutes until the greens begin to wilt.
- Pour in the soy sauce and rice wine, tossing everything to coat. Cook for another minute. Season with salt and pepper to taste.
- Serve over rice, topping with chives, the green parts of the spring onions, and toasted sesame seeds.
