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
Ingredients
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 tbsp curry powder
2 tbsp minced garlic
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tsp crushed red pepper
olive oil
kosher salt to taste
To taste: garlic powder, onion powder, black pepper
Directions
1. 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.
2. 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.
3. 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.
4. Remove from heat and serve immediately.
