Braised tofu with turnips, spring onions, and green garlic
Vegetarian, Dairy-Free, Gluten-Free
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
- 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)
Calories: 550, Protein: 21 g, Fiber: 10 g, Total Fat: 15 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 1.5 g, Cholesterol: 0 mg, Sodium: 740 mg, Carbohydrates: 85 g, Added Sugar: 10 g.