Braised tofu with turnips, spring onions, and green garlic

2
Servings
550
Cal/serving
35
Min
Gluten Free Vegetarian Dairy 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.

Ingredients

  • 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)

Instructions

1

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.

2

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.

3

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.

4

Serve

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

Nutrition per serving: Calories: 550, Protein: 21 g, Total Fat: 15 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 1.5 g, Cholesterol: 0 mg, Carbohydrates: 85 g, Fiber: 10 g, Added Sugar: 10 g, Sodium: 740 mg,

Similar Recipes
Burmese tomato-chickpea soup with lemongrass and ginger
Gluten Free, Vegetarian, Soy Free
Beet, goat cheese, and quinoa salad with curry vinaigrette
Vegetarian, Soy Free
Almond-crusted cod with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free