Stir-fried Beets, Beet Greens and Tofu

2-3 servings
40 min

I didn’t used to like beets, but over the last few years, I have come to love their earthy flavor, stunning natural color and extreme textural versatility, not to mention their seemingly endless health benefits. For vegans, beet varieties have the ability to pose as entirely different foods like sushi, burgers, and even “Beet Wellington”. I also love that since the roots, stalks, and greens are all edible and quite tasty, beets alone can provide an entire dish of three contrasting textures and flavors.

I love adding tofu and tempeh to my veggie and grain-based vegan dishes, and this combo of tofu and beets was inspired by Martha Rose Shulman at the NY Times. It is quite a typical stir-fry with flavors of ginger, garlic, sesame and soy, with the welcome addition of Red and Golden beets, a pinch of crushed red chilis, and cilantro! This Stir-Fry is very quick, and works equally well on its own, or served over rice or quinoa.

Stir-fried Beets, Beet Greens and Tofu

Recipe details

  • 2-3  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Ingredients


  • ½ tsp sugar
  • ½ tsp salt
  • 1 tbsp soy sauce
  • 2 tsps cooking wine or dry sherry
  • 2 tsps sesame oil
  • 1 tbsp sunflower, grapeseed or peanut oil
  • 1 6oz  firm (not extra firm) tofu pressed and diced
  • 2 tsps minced garlic
  • 2 tsps minced fresh ginger
  • 3-4 large Golden and Red beets, peeled, and diced, cut in 1 inch julienne, about 2 heaping cups
  • 1 medium shallot, chopped
  • 1-2 bunches beet greens, washed well, and chopped
  • 2 tsps sesame seeds
  • ¼ cup cilantro, minced
  • 2 tsps cornstarch dissolved in 2 tbsps water 
  • Pinch of crushed red chilis
  • Squeeze of lemon 

Instructions


Combine the sugar and salt in a small container
Combine the soy sauce, cooking wine, and sesame oil in another container
Heat a large flat- bottomed wok or pan over high heat, add oil and swirl to coat. Add tofu in an even layer and let sear for 1 minute, then toss and stir-fry for another 2-3 minutes, until the sides are golden.
Add ginger and garlic and stir-fry for about 15 seconds, then add beets and cook for about 3 minutes.  Add shallot and cook for 30 seconds, until it softens. Then add beet greens, salt and sugar, and let cook for 1-2 minutes, until the greens begin to soften.  
Add the sesame seeds, soy/wine/sesame oil, cilantro, and stir-fry for 1 minute.
Add the dissolved cornstarch and stir until it glazes the tofu and beets, about 1 minute. Remove from heat.
Season with salt and pepper, crushed red chilis, and squeeze of fresh lemon juice. Serve alone, or over your favorite grain.

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