Stir-Fried Beet Greens, Tofu and Beets Recipe

Name: Stir-Fried Beet Greens, Tofu and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon sugar; 1/4 to 1/2 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 (1/2 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; its fine if water remains on the leaves); 2 teaspoons sesame seeds; 1/4 cup minced cilantro; 2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

Servings: persons

1/2 teaspoon sugar
1/4 to 1/2 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 (1/2 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; its fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

1
Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arms reach of your wok.
2
Have the other ingredients in separate containers within arms reach of your wok.
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.
4
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.
5
Dont stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.
6
Add the garlic and ginger and stir-fry for no more than 10 seconds.
7
Add the beets and stir-fry for 1 minute.
8
Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar.
9
Stir-fry for 1 to 2 minutes, until the greens have wilted.
10
Add the sesame seeds, soy sauce, sherry and sesame oil, the beets and cilantro and stir-fry for 1 minute.
11
Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.
12
Remove from the heat and serve with rice, noodles or other grains.

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* 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 15 ingredients. The key ingredients include: 1/2 teaspoon sugar, 1/4 to 1/2 teaspoon salt (to taste), 1 tablespoon soy sauce, 2 teaspoons dry sherry, and more.

Yes, Stir-Fried Beet Greens, Tofu and Beets 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 Beet Greens, Tofu and Beets

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