Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

• Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

• Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

• Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

• Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

Crispy cubes of tofu and an array of colorful vegetables are tossed in a tangy sauce. The addition of sourgrass adds a refreshing citrusy twist to the stir-fry, making it a perfect balance of sweet, sour, and savory flavors. Serve this dish over steamed rice or noodles for a satisfying and wholesome vegetarian meal that's quick and easy to prepare.

Ingredients

For the Tofu and Vegetables:

• 14 oz (400g) firm tofu, drained and pressed

• 2 tablespoons cornstarch

• 2 tablespoons vegetable oil, divided

• 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas), sliced

• Salt and pepper to taste

For the Sauce:

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon honey or maple syrup

• 2 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1/4 cup sourgrass leaves, washed and chopped

Instructions

1. Prepare Tofu: Cut drained and pressed tofu into 1-inch cubes. Place tofu cubes in a bowl and toss with cornstarch until evenly coated.

2. Cook Until Crispy: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add coated tofu cubes to a hot skillet and cook for 3-4 minutes on each side until golden and crispy. Remove tofu from the skillet and set aside.

3. Stir-fry the Vegetables: In the same skillet, heat the remaining tablespoon of vegetable oil. Add sliced mixed vegetables to skillet and stir-fry for 4-5 minutes until tender-crisp. Season vegetables with salt and pepper to taste.

4. Combine Sauce Ingredients: In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and chopped sourgrass leaves.

5. Add Tofu: Return cooked tofu to skillet with stir-fried vegetables.

6. Toss Tofu and Sauce: Pour sauce over tofu and vegetables in skillet. Toss everything until tofu and vegetables are evenly coated with sauce.

7. Cook Until Well Coated: Cook for an additional 1-2 minutes until sauce is heated through and tofu and vegetables are well coated.

8. Serve: Serve hot over steamed rice or noodles.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!