Pickled Mustard Greens with Beef and Baked Tofu

Pickled Mustard Greens www.choppingsticks.com

Do you like pickles… make that do you LOVE pickles?  If so, you’ll love pickled mustard greens.  You can find them in your local Asian Supermarket.  When I find them, I buy a couple of packs because my family can’t get enough of them.  I cook them with ground beef and savory baked tofu.  I used to cook them with just some ground meat because it’s a super cheap meal and there are days when I need dinner to be super cheap.  I’ve also cooked them with ground turkey – so if you want the dish to have less fat, then turkey is the way to go!  It’s pretty good just chopped up and eaten in a good noodle bowl or with braised pork belly.  Nick loves pickled mustard greens with tofu so I decided to share this recipe.

Caramelize Onions www.choppingsticks.com

My thought process with the onions was to cook them low and slow to get a bit of caramelization so that it would give the dish some sweet and salty pickly taste.  So I spent some time cooking them down – while this happened I cried my eyeballs out because it was super oniony.  The fumes coming off of these onions was seriously toxic for those of us with allergy issues.  But once they cooked down…. mmmmm sweet and delicious!  Totally worth the tears.Wonton Noodles www.choppingsticks.com

I’ve been to the Asian market a bazillion times and look through the noodle selections wishing I could try the different noodles before buying them.  Wonton noodles?!?!  I love wonton skins so YES – let’s do this.  I usually eat the pickled mustard greens with rice but mkay – I’ll go with the noodles!

Pickled Mustard Greens www.choppingsticks.com

Pickled Mustard Greens www.choppingsticks.com

Everyone had two servings which means dinner was a hit!

Pickled Mustard Greens with Ground Beef and Savory Baked Tofu


  • 1 package pickled mustard greens, soaked in water for 20 min., drained, then chopped into bite sized pieces
  • 1/2 package savory baked tofu (2 squares), chopped into small pieces
  • 1 pound of ground beef (80/20)
  • 2 onions, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon sugar
  • 1 tablespoon dark soy sauce
  • 3 tablespoons soy sauce
  • 1 teaspoons salt
  • 2 teaspoon pepper
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sambal oelek
  • 3 green onions, chopped
  • 1/2 cup chicken stock


  1. Slice the onions and cook in a sauté pan on medium/low. Cook down until the onions begin to caramelize. Add a tablespoon of sugar and continue to cook the onions on low. I cook them for 15-20 minutes until they are brown and sweet. Set aside when done.
  2. Brown the ground beef and drain. Season beef with garlic, salt, pepper, 2 tablespoons of soy sauce, vinegar, and sambal oelek. Mix well. Then add the caramelized onion. Cook for about 5 minutes.
  3. Add the tofu and the pickled mustard greens to ground beef mix. Stir well and add remainder of soy sauce and 1/2 cup of chicken stock. Continue to cook and reduce the liquid. Cook for another 10 minutes on medium/low heat.
  4. Taste the dish and see if you need to add more chili sauce. I try not to add too much when the kids eat with us. You can add to your taste.
  5. Cook the wonton noodles in boiling water. The noodles took about 3-5 minutes to cook. Eat the picked vegetables over the noodles.
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