Stir-Fried Beet Greens, Tofu and Beets
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½teaspoon sugar
- ¼ to ½teaspoon salt (to taste)
- 1tablespoon soy sauce
- 2teaspoons dry sherry
- 2teaspoons sesame oil
- 1tablespoon grapeseed oil, sunflower oil or peanut oil
- 6ounces firm tofu, diced (1 cup)
- 2teaspoons minced garlic (2 large cloves)
- 1tablespoon minced fresh ginger
- 2large or 4 small beets (½ pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
- 1medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
- 1pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it’s fine if water remains on the leaves)
- 2teaspoons sesame seeds
- ¼cup minced cilantro
- 2teaspoons cornstarch dissolved in 2 tablespoons water or stock
Nutritional analysis per serving (4 servings)
222 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 15 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok. Have the other ingredients in separate containers within arm’s reach of your wok.
- Step 2
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.
- Advance preparation: The stir-fry is last minute but you can prepare all the ingredients hours ahead.
Private Notes
Comments
Used roasted sesame instead of plain...gave real depth to the flavors.
Spinach works well too.
No - first the beets, then the beet greens. :-)
I did fine with the recipe as written (make sure to julienne beets). It seems endlessly adaptable- you could throw in peppers, carrots, ANY type of green…it will all work. I always have a block of tofu hanging around and find it a pain to prep to get a good texture and cook. Not the case here. A new fav.
Our CSA has been beets, beets, beets. So I omitted the tofu and doubled the beets and served this alongside some rice and a nice grilled steak and it was to-die-for. I would definitely make it again with the tofu for a complete meal when I'm not so determined to use as many beets as I can in one dish!
When you're cooking over a wok at high heat, it would be advantageous to have the directions in more than one giant paragraph. Even with everything prepped and to the side, it's easy once the heat is going to lose your place. The beets come out much better if boiled first; raw beets don't cook in that amount of time.
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