It’s invasive… but it’s SO TASTY 😭 Japanese Knotweed!

Ingredients

• 300 g Japanese Knotweed Shoots (fresh, peeled) (trimmed and peeled; keep stems intact for bite)
• 2 cloves Garlic (minced)
• 200 g Firm Tofu (pressed and cut into 1‑cm cubes)
• 2 tablespoons Black Walnut Syrup (store‑bought or homemade)
• 1 tablespoon Mirin (sweet Japanese rice wine)
• 1 tablespoon Soy Sauce (regular or low‑sodium; use gluten‑free tamari if needed)
• 1 teaspoon Salt (pickling grade) (for quick pickling of extra shoots)
• 4 cups Water (for blanching and ice bath)
• 1 cup Ice (for ice bath)
• 2 tablespoons Vegetable Oil (high‑heat oil such as canola or grapeseed)

Instructions

1. Peel and Trim the Knotweed Shoots

   Using a sharp knife, remove the tough outer skin of the knotweed shoots and trim any woody ends. Keep the stems about 5‑6 cm long for bite.

   Time: PT5M

2. Blanch the Shoots

   Bring 4 cups of water to a rolling boil in a large pot. Add the peeled shoots and blanch for 1 minute, then immediately transfer them to a bowl of ice water to stop cooking.

   Time: PT4M

   Temperature: 100°C

3. Prepare Quick‑Pickled Shoots (optional)

   Take a handful of extra peeled shoots, sprinkle with 1 tsp salt, and massage gently. Place in a clean jar, cover with water, and refrigerate overnight for a tangy pickle.

   Time: PT2M

4. Cube the Tofu and Mince Garlic

   Press the tofu to remove excess moisture, then cut into 1‑cm cubes. Mince the garlic cloves.

   Time: PT3M

5. Mix the Stir‑Fry Sauce

   In a small bowl combine 2 Tbsp black walnut syrup, 1 Tbsp mirin, and 1 Tbsp soy sauce. Stir until smooth.

   Time: PT2M

6. Stir‑Fry the Ingredients

   Heat 2 Tbsp vegetable oil in a wok over medium‑high heat. Add the minced garlic and sauté for 15 seconds until fragrant. Add the tofu cubes and fry until lightly golden, about 2 minutes. Add the blanched knotweed shoots and toss for another 2 minutes. Pour the sauce over the mixture and stir‑cook for 1‑2 minutes until everything is glossy and the shoots are just tender.

   Time: PT7M

   Temperature: 190°C

7. Serve

   Transfer the stir‑fry to a serving plate. Garnish with a drizzle of extra black walnut syrup if desired and serve alongside the quick‑pickled knotweed shoots.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

18 g

Fat

10 g

Fiber

3 g