Stir-Fried Beet Greens, Tofu and Beets
Updated January 4, 2016
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
½ teaspoon sugar
¼ to ½ teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (½ pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound 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)
2 teaspoons sesame seeds
¼ cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock
Nutritional analysis per serving (4 servings)
19 grams carbs; 230 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 8 grams fiber; 656 milligrams sodium; 15 grams protein; 6 grams sugar
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. :-)
This vegan gardener thanks you for using in-season vegetables together, in this case beets (and greens) and cilantro!
I’m just made this recipe for the second time. It is incredible! If you love veggies do not sleep on this recipe. Seems understated but is very very special.
I enjoyed this recipe. I will make it again but will not steam the greens. I would like a bit more texture left in them.