Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu Recipe

Name: Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces firm tofu (1/2 of a14-ounce box), drained and cut in dominoes (about 1/4-inch thick by 2 inches long); 1 bunch baby turnips, with greens (about 1 pound total); 1 to 2 tablespoons soy sauce (to taste); 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry; 1/4 cup chicken stock, vegetable stock or water; 1 teaspoon honey or agave nectar; 2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil; Salt and freshly ground pepper to taste; 1 bulb green garlic, papery shells removed, minced; 1 tablespoon minced ginger; 1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups); 1/2 cup coarsely chopped cilantro

Servings: persons

7 ounces firm tofu (1/2 of a14-ounce box), drained and cut in dominoes (about 1/4-inch thick by 2 inches long)
1 bunch baby turnips, with greens (about 1 pound total)
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup chicken stock, vegetable stock or water
1 teaspoon honey or agave nectar
2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
Salt and freshly ground pepper to taste
1 bulb green garlic, papery shells removed, minced
1 tablespoon minced ginger
1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
1/2 cup coarsely chopped cilantro

1
Drain and dry tofu slices on paper towels.
2
In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar.
3
Have all ingredients within arms length of your wok.
4
Cut away greens from baby turnips.
5
Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter.
6
Stem greens, wash leaves in 2 changes of water and chop coarsely.
7
Set aside near your wok.
8
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.
9
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.
10
Remove to a plate.
11
Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds.
12
Add onions and stir-fry for 1 minute.
13
Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture.
14
Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
15
Return tofu to the wok along with the cilantro.
16
Stir-fry for 1 minute and remove from heat.
17
Serve with hot grains or noodles.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 ounces firm tofu (1/2 of a14-ounce box), drained and cut in dominoes (about 1/4-inch thick by 2 inches long), 1 bunch baby turnips, with greens (about 1 pound total), 1 to 2 tablespoons soy sauce (to taste), 1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry, and more.

Yes, Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu

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