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)
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.
