This stir fry was born from a marathon recipe development session that featured beets. Never one to waste precious produce I was determined to use ever single part of my bunch o beets. This stir fry is healthy, spicy, and delicious. Served with a side of baked kale chips whoever said healthy food can’t be scrumptious is seriously missing out!
Beet Green, Snap Pea & Tofu Stir Fry
1 1/2 cup beet greens
1 cup snap peas
1 cup whole kernel corn
1 small white onion, sliced
1 1/2 cup firm tofu cubed
2 tablespoons curry powder
2 tablespoons minced garlic
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 teaspooncrushed red pepper
olive oil
kosher salt to taste
To taste: garlic powder, onion powder, black pepper
- In a large cast iron skillet heat olive oil, minced garlic, and onions over medium heat. After 2 minutes add tofu, curry powder, and vinegar. Sauté until just browned. Transfer tofu mixture to a bowl and set aside.
- Heat should now be high enough to sauté vegetables. Add beet greens, snap peas and corn and continue to sauté for about 5-6 minutes on high heat. Reduce heat to medium, add 1/2 cup of water and allow vegetables to cook down for 2 minutes. Add onion powder, garlic powder, brown sugar, crushed red pepper, salt and black pepper. Add tofu mixture and cook another 4 minutes sautéing constantly.Remove from heat and serve immediately.
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