In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised tofu with turnips, spring onions, and green garlic

Gluten-Free Friendly, Dairy-Free, Vegetarian, <600 Calories

2 Servings, 550 Calories/Serving

35 Minutes

Green garlic is one of our favorite spring vegetables. Harvested before the bulb has a chance to develop cloves, it looks a lot like a scallion and has a mild, fresh-tasting flavor, far less pungent than the more mature garlic. Use both the white and green portions of the stalk, trimming away any woody parts.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup Bhutan red rice
8 ounces Hodo Soy braised tofu
8 ounces baby turnips
1 to 2 celery stalks
3 ounces spring onions
2 green garlic stalks
½ ounce fresh ginger
Fresh cilantro
½ teaspoon kimchi chili flakes (optional)
Braising liquid (tamari-rice wine vinegar-Shaoxing rice wine-honey)

Nutrition per serving

Calories 550, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 740mg (32% DV), Total Carb. 85g (31% DV), Fiber 10g (36% DV), Protein 21g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

In a pot, bring 1½ cups salted water and the rice to a boil over high heat. Reduce to a simmer, cover, and cook until the rice is just tender and the liquid is absorbed, 18 to 20 minutes. While the rice cooks, prepare the tofu and vegetables.

Prep the vegetables and tofu

Cut the tofu into 1-inch-thick cubes.
Scrub the turnips, trim the tops, and cut into quarters.
Rinse the celery and cut on the diagonal into ½-inch wedges.
Trim the root ends from the spring onions and thinly slice, separating the whites from the green tops.
Trim the root ends of the green garlic, remove the papery outer layer, and finely chop the whites and most of the greens.
Peel the ginger and finely chop.
Coarsely chop the cilantro.

Cook the vegetables and tofu

In a pan, over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Add the turnips, season with salt, and cook until just tender, 3 to 5 minutes. Add the celery, spring onion whites, green garlic, ginger, and as many of the kimchi chile flakes as you like. Stir and cook until fragrant, 1 to 2 minutes. Add the tofu, braising liquid, and ½ cup water. Cover, and cook until the vegetables are tender and the tofu is heated through, 4 to 6 minutes.
Remove from the heat and add the spring onion tops and cilantro. Stir to combine and season with salt to taste.

Serve

Transfer to individual plates or bowls and serve with the rice.

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