Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu
Updated June 28, 2022
- Total Time
- About 20 minutes to prep the turnips and other ingredients, 7 minutes for stir-frying
- Prep Time
- Stir-fries are last-minute dishes as far as cooking goes but you can prepare all of your ingredients hours in advance. Keep in the refrigerator until 15 to 30 minutes before you cook.
- Rating
- Comments
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Ingredients
- 7ounces firm tofu (½ of a14-ounce box), drained and cut in dominoes (about ¼-inch thick by 2 inches long)
- 1bunch baby turnips, with greens (about 1 pound total)
- 1 to 2tablespoons soy sauce (to taste)
- 1tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- ¼cup chicken stock, vegetable stock or water
- 1teaspoon honey or agave nectar
- 2tablespoons peanut, canola, rice bran, sunflower or grape seed oil
- Salt and freshly ground pepper to taste
- 1bulb green garlic, papery shells removed, minced
- 1tablespoon minced ginger
- 1bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1¼ cups)
- ½cup coarsely chopped cilantro
Nutritional analysis per serving (3 servings)
199 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 498 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
Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm’s length of your wok.
- Step 2
Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
- Step 3
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 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Step 4
Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Step 5
Return tofu to the wok along with the cilantro. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.
- If you can't find baby turnips, substitute small regular turnips and peel and dice (into about ½- or 1-inch pieces), and use kale for the greens.
Private Notes
Comments
Delicious - love baby turnips in general and this was a good way to use them.
Added Chinese broccoli and baked the tofu after tossing it in soy sauce, canola oil, Chinese 5 spice and black pepper. Served over udon noodles, it was delicious!
Except for the turnip greens, I had all ingredients on hand, most from my weekly CSA. I used wild spinach (lambsquarter) as the green. Very good! I think this would work well with parsnips too.
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