Stir- Fried Beets, Beet Greens and Tofu

by Angela Pickett. October 14, 2020.

I am a person who loves beets.  I didn’t used to like beets at all, but over the last few years, I have come to love their earthy flavor, stunning natural color and extreme textural versatility, not to mention their seemingly endless health benefits. For vegans, beet varieties have the ability to pose as entirely different foods like sushi, burgers, and even Beet Wellington. I also love that since the roots, stalks, and greens are all edible, beets alone can provide an entire dish of three contrasting textures and flavors.

Moving on to my second favorite food - tofu! I love adding tofu and tempeh to my veggie and grain-based vegan dishes, and this combo of tofu and beets was inspired by Martha Rose Shulman at the NY Times. It is quite a typical stir-fry with flavors of ginger, garlic, sesame and soy, with the welcome addition of Red and Golden beets, a pinch of crushed red chilis, and cilantro! This Stir-Fry is very quick, and works equally well on its own, or served over rice or quinoa. 

Stir- Fried Beets, Beet Greens and Tofu

Ingredients:

  • ½ tsp sugar

  • ½ tsp salt

  • 1 tbsp soy sauce

  • 2 tsps cooking wine or dry sherry

  • 2 tsps sesame oil

  • 1 tbsp sunflower, grapeseed or peanut oil

  • 1 6oz  firm (not extra firm) tofu pressed and diced

  • 2 tsps minced garlic

  • 2 tsps minced fresh ginger

  • 3-4 large Golden and Red beets, peeled, and diced, cut in 1 inch julienne, about 2 heaping cups

  • 1 medium shallot, chopped

  • 1-2 bunches beet greens, washed well, and chopped

  • 2 tsps sesame seeds

  • ¼ cup cilantro, minced

  • 2 tsps cornstarch dissolved in 2 tbsps water 

  • Pinch of crushed red chili’s 

  • Squeeze of lemon 

Method:

***Once you start cooking, these steps need to happen quickly! I highly recommend getting all of the prep done in advance, so you can actually enjoy the cooking process!  I have learned this the hard way…

Prep: 

Combine the sugar and salt in a small container

Combine the soy sauce, cooking wine, and sesame oil in another container

Heat a large flat- bottomed wok or pan over high heat, add oil and swirl to coat. Add tofu in an even layer and let sear for 1 minute, then toss and stir-fry for another 2-3 minutes, until the sides are golden.

Add ginger and garlic and stir-fry for about 15 seconds, then add beets and cook for about 1 minute.  Add shallot and cook for 30 seconds, until it softens. Then add beet greens, salt and sugar, and let cook for 1-2 minutes, until the greens begin to soften.  

Add the sesame seeds, soy/wine/sesame oil, cilantro, and stir-fry for 1 minute.

Add the dissolved cornstarch and stir until it glazes the tofu and beets, about 1 minute. Remove from heat.

Season with salt and pepper,crushed red chilis, and squeeze of fresh lemon juice. Serve alone, or over your favorite grain.

BIO

Angela is a Newfoundlander! Born and raised in St. John’s, NL, Canada, Dr. Angela Pickett enjoys an incredibly vast and varied performance career. After completing a conjoint undergraduate degree in Viola performance and Music History at the Memorial University of Newfoundland, Angela moved to NYC to pursue a Masters Degree at The Juilliard School, studying with Mr. Samuel Rhodes. Following her time at Juilliard, Angela continued her studies in NYC as a Doctoral student at Manhattan School of Music, studying with Mr. Michael Tree. 

During her time at MSM, Angela was able to combine her love of chamber music, and new music, in a new string quintet: Sybarite5. Now in their 12th season, Sybarite5 has enjoyed a busy touring schedule, covering most of the United States, as well as Argentina, Canada, and Japan. They have been presented in venues ranging from Lincoln Center and the Library of Congress, to SubCulture and Le Poisson Rouge in NYC. Sybarite5 has commissioned over one hundred new works for string quintet, and their albums have reached the Top 10 of the Billboard Charts. 

Before March 2020, Angela maintained a busy freelance career in NYC, performing for Broadway shows and coaching for Lincoln Center Stage. Since June, Angela has been playing and performing in a new string quartet, The Overlook, with three of her long time friends. They have been researching, rehearsing and performing string quartet works by Black composers for their friends and neighbors in Upper Manhattan, and will continue through the fall with several streaming and recording projects. 

Angela has been vegan for three years, and an avid home chef, amateur photographer, and food blogger for the last two years. She has built a community of 7K followers on Instagram and is thrilled to be a small part of the food community! She is dedicated to sustainable practices, supporting local farmers, and reducing food waste. *NB: Owning and operating a little restaurant has been a lifelong fantasy. 

You can follow Angela and her culinary adventures on Instagram @thenewfoundyorker


RecipesMadeline Schaefervegan, stir fry, quick and easy, sustainable