Gochujang-Glazed Bitter Greens with Smoked Tofu and Crispy Buckwheat

Instructions

1. 1

   Wash the mustard greens thoroughly and trim off any tough stems. Roughly chop the greens.

   ~5 min
2. 2

   In a large pot, bring 2 liters of water to a boil. Add 1 teaspoon of salt. Blanch the mustard greens for 3-4 minutes until wilted but still vibrant green. Drain in a colander and rinse with cold water to stop the cooking. Squeeze out as much excess water as possible and set aside.

   ~8 min
3. 3

   Dice the smoked tofu into 1-inch cubes.

   ~2 min
4. 4

   Prepare the gochujang glaze: In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger. Set aside.

   ~5 min
5. 5

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Add the buckwheat groats and fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

   ~7 min
6. 6

   In the same frying pan (add more oil if needed), add the remaining 2 tablespoons of vegetable oil. Add the diced smoked tofu and sear until golden brown and slightly crispy on all sides, about 8-10 minutes.

   ~10 min
7. 7

   Add the blanched mustard greens to the pan with the tofu. Stir-fry for 2 minutes to heat through.

   ~2 min
8. 8

   Pour the gochujang glaze over the tofu and greens. Toss well to coat everything evenly. Cook for another 3-5 minutes, allowing the sauce to thicken and caramelize slightly.

   ~5 min
9. 9

   Season with black pepper. Stir in half of the crispy buckwheat groats.

   ~1 min
10. 10

    Divide the glazed tofu and greens between two serving bowls. Garnish with the remaining crispy buckwheat groats.

    ~1 min