Equipment
Ingredients
Main Components
- 200 g tofu, drained and cut into 6mm x 5cm pieces
- 450 g turnips
Sauce and Seasoning
- 15 ml soy sauce
- 15 ml dry sherry
- 60 ml vegetable stock
- 7 g honey
- 2 g salt
- 1 g black pepper
Aromatics and Oil
- 30 ml vegetable oil
- 1 green garlic, minced
- 15 g ginger, minced
- 1 scallion, sliced
- 15 g cilantro, coarsely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 217 kcal
- Protein
- 8 g
- Carbohydrates
- 18 g
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 707 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 521 mg
- Calcium
- 310 mg
- Iron
- 4.7 mg
- Magnesium
- 50 mg
- Phosphorus
- 134 mg
- Zinc
- 1.2 mg
- Vitamin A
- 30 mcg
- Vitamin C
- 39 mg
- Vitamin E
- 2.5 mg
- Vitamin K
- 59 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.1 mg
- Folate
- 50 mcg
- Water
- 247 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Drain the tofu and pat thoroughly dry with paper towels to ensure a good sear.
Whisk the soy sauce, sherry, stock, and honey together in a small bowl until the honey is dissolved.
Separate the greens from the turnips; scrub the roots clean and cut them into halves or quarters so they are uniform in size.
Wash the turnip greens in cold water and chop them coarsely.
Heat a wok over high heat (approximately 230°C/450°F) until a drop of water evaporates instantly.
Add 15ml of oil to the wok and swirl to coat the surface.
Add the tofu and stir-fry for 2 minutes until the edges are lightly browned, then remove to a plate.
Add the remaining 15ml of oil to the wok.
Sauté the minced green garlic and ginger for 10 seconds until aromatic.
Add the scallions and stir-fry for 1 minute.
Add the turnips and stir-fry for 2 minutes.
Season with salt and pepper, pour in the sauce mixture, and add the turnip greens.
Stir-fry for 2 minutes until the greens are wilted and the turnips are crisp-tender.
Return the tofu and cilantro to the wok and stir-fry for 1 minute to heat through.
Chef's Notes
- Green garlic is young garlic harvested before the bulb forms; if unavailable, use 2 cloves of garlic and an extra scallion.
Storage
Refrigerator: 3 days — Store in an airtight container; turnips may soften slightly upon reheating.
Reheating: Reheat in a hot wok or skillet for 2 minutes to maintain texture.
Troubleshooting
Tofu sticks to the wok
Cause: The wok or the oil was not hot enough before adding the tofu
Fix: Allow the tofu to sear undisturbed for 30 seconds; it will often release itself once a crust forms
Prevention: Wait for the wok to reach a high heat where water beads dance on the surface before adding oil
Cultural Context
This stir-fry highlights the versatility of common root vegetables and fresh aromatics in Chinese cuisine. Baby turnips, with their tender roots and vibrant greens, are often enjoyed in spring dishes, reflecting the seasonality emphasized in Chinese cooking. The quick stir-frying technique preserves the texture and nutrients of the ingredients, a hallmark of healthy and efficient Chinese home cooking.
