I first tried this stir fry in Phuket after randomly pointing to a few items on a vegan buffet so large that my decision-making gears nearly broke (and they barely function to begin with). I recognised the flavour of pickled mustard greens and excitedly asked for the name of the dish so I could get a better idea of its other ingredients, and that’s the really boring story of how I came to know pak kad dong tahu.
Boring, however, does not describe the pickles. Their salty sour crunch can enhance soups, curries, salads, and stir fries. Pak kad dong tahu is another great way to use the pickles and is simple to make and a great complement to a balanced Thai spread with steamed rice.
Pak Kad Dong Tahu (stir fried pickled mustard greens with tofu)
Packets of pickled mustard greens are easily found unrefrigerated in East Asian markets, or you can make your own. Make sure you purchase the salty rather than the sweet variety. To crumble tofu, find a firm-ish hunk and press much of the moisture out in a tea towel (it doesn’t matter if the tofu falls apart since you’re crumbling it) and then tear and crumble it with your hands. Serve with steamed jasmine rice and one or two other Thai dishes, like nam phrik ong.
- 120 grams pickled mustard, rinsed (about 1 cup sliced)
- Approximate ½ cup firm crumbled tofu
- 2 teaspoons vegetable oil
- 1 heaped teaspoon minced garlic
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- Wash, drain, and thinly slice the pickled mustard greens.
- Heat your wok to medium high and add the vegetable oil. Add the garlic and cook for about 10 seconds, until fragrant but not browned. Tip in the pickle and tofu and stir fry for another 5 minutes.
- Add the soy sauce and sugar and cook for one more minute.
- Author: Kip Dorrell
- Serves 2 as part of a larger spread
- Cuisine: Thai
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