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Asian Greens Stir Fry with Crispy Tofu

Pairs with Hahn SLH Rosé and Hahn Pinot Gris

Serves 4


  • 1 package firm tofu, drained, patted dry and cut into 1 inch cubes
  • 1/4 cup cornstarch
  • 1 bunch bok choy, thinly sliced (separate stems and leaves)
  • 2 shallots, thinly sliced
  • 4 garlic cloves, chopped
  • 2 tablespoons ginger, finely minced
  • 1 bunch radishes, cleaned and quartered
  • 6 scallions, cut into 1 inch lengths
  • 8 ounces shiitake mushrooms, sliced
  • 3 tablespoons soy sauce
  • 1-2 tablespoons maple syrup
  • 2 tablespoons butter
  • ½ - 1 teaspoon chili flakes
  • 1/2 cup mint and cilantro to garnish
  • avocado, grape seed or other neutral oil
  • 4 cups cooked white or brown rice


  • 1/3 cup sesame seeds
  • 1 cup sunflower seeds
  • 3 tablespoons maple syrup
  • Pinch of chili flakes or cayenne pepper
  • Pinch of salt


Toss sesame crunch ingredients together in a bowl then place on a parchment lined baking sheet. Using a spatula, press seeds to make a thin layer around 1/8 inch thick. Bake at 300 degrees for 10-15 minutes or until golden brown. Set aside to cool while making stir fry. Once cool, break into small pieces. 

It is important to drain and press the tofu with a towel to dry. Heat 3-4 tablespoons of neutral oil in a large heavy skillet over medium high heat. Toss the tofu with cornstarch and fry in the hot oil until crispy and browned on both sides - about 7-10 minutes. Transfer to a plate with paper towel and set aside.

In the same skillet, pour out excess oil with 1 tablespoon remaining; add garlic, shallots, ginger, and mushrooms, cook for 3-5 minutes over medium heat or until soft. Whisk together maple syrup and soy sauce in a small bowl and add to the skillet with the butter. Next add bok choy stems, radishes and scallions. Cook another 3-5 minutes until vegetables are tender. Add the bok choy leaves and tofu. Cook 1-2 more minutes - taste and adjust seasoning if needed. Serve stir fry over rice and top with sesame crunch. 



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