This kohlrabi and tatsoi stir-fry with ginger rice and tofu is ready in just 30 minutes! Crunchy kohlrabi is stir-fried with tatsoi, spring onions, and tofu then served over a bed of ginger-scented rice. A sprinkle of chopped roasted cashews adds crunch and flavor. This filling vegan and gluten free meal is perfect for late winter or early spring when all of these beautiful veggies overlap in season!
I love having an arsenal of quick and simple meals that can be adapted to the season I find myself in. This stir-fry and rice combo is one of them! This version features beautiful locally grown kohlrabi and spring onions, tatsoi from my garden, tofu for plant-based protein, and a cozy ginger-scented rice. Since I’m using veggies that are super fresh and flavorful, the seasonings in the stir-fry are simple, relying only on salt and crushed red pepper flakes. The freshly grated ginger root in the rice adds a lovely bit of warmth and spice that is most welcome during the cooler months of the year.
Ingredients and Substitutions
You need just 11 ingredients for this vegan meal: kohlrabi, tatsoi, spring onions, extra firm tofu, white jasmine rice, ginger root, coconut oil, vegan butter, crushed red pepper flakes, salt, and roasted cashews. The kohlrabi, tatsoi, and spring onions can be changed up according to what you have in season while the tofu and rice form the base. Here are some great substitutes for the 3 main veggies:
- Kohlrabi — turnips, broccoli stems, and radishes
- Tatsoi — bok choy, mustard greens, or spinach
- Spring Onions — leeks or 1 small sweet onion
Recipe Tips
- I highly recommend using a super firm tofu as it does not require any pressing before use. A super firm tofu block that is anywhere from 12 to 16 ounces in size will work here.
- I love white jasmine rice here for its flavor and quicker cooking time over brown rice. Feel free to use your favorite long grain white rice here.
- Don’t skip out on steaming the rice once you’ve added the vegan butter and grated ginger. Not only will this help melt the butter and infuse the ginger flavor into the rice, it will help the rice finish cooking.
What is Kohlrabi?
Kohlrabi is one of my favorite veggies so I’m always excited when it’s in season during the cooler months of the year! Though it has an otherworldly appearance, kohlrabi (below right on cutting board) is a member of the same family as broccoli, cabbage, and kale. The round bulbous end that you eat is not a root but rather a swollen meristem. It has a crisp texture with a flavor that reminds me of a cross between a broccoli stem and an apple. I prefer to peel kohlrabi before eating it. Simply cut off the skin with a paring knife.
What is Tatsoi?
Tatsoi (above left) is in the same family as kohlrabi, the delicious Brassica family! It’s an Asian leafy green that is similar in taste to bok choy but with thinner stems and more rounded leaves. The leaves of Tatsoi have a buttery soft texture while the stems are nice and crunchy. Depending on where you get tatsoi, it will either be sold like you see it here (as an attached bunch) or in loose leaves. It is common at farmers markets this time of year and can also be found in Asian supermarkets. I love to grow it in my garden because it’s super low maintenance and grows fairly quickly!
Want more ways to enjoy kohlrabi? Try it in this spring lentil salad with creamy dill dressing or in this late winter abundance bowl with maple dijon dressing!
Print
Kohlrabi and Tatsoi Stir-Fry with Ginger Rice and Tofu
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Crunchy kohlrabi is stir-fried with tatsoi, spring onions, and tofu then served over a bed of ginger-scented rice. A sprinkle of chopped roasted cashews adds crunch and flavor. This filling vegan and gluten free meal is perfect for late winter or early spring when all of these beautiful veggies overlap in season!
Ingredients
- 1 16–ounce block super firm tofu
- 1 cup uncooked white Jasmine rice
- 2 teaspoons grated fresh ginger root
- 3 tablespoons vegan butter
- sea salt, to taste
- 1 tablespoon coconut oil, plus more as needed
- 1 bunch spring onions
- 2 kohlrabi
- 2 bunches tatsoi
- 1 pinch crushed red pepper flakes
- 1/4 cup toasted cashews, chopped
Instructions
Drain your tofu and pat with a paper towel or clean kitchen towel to absorb excess moisture. Cut your tofu into 1/2-inch cubes then set it aside.
Start your rice next. To a medium-sized pot, add your uncooked white Jasmine rice along with 1 1/2 cups of water. Set the pot over medium-high heat and bring the mixture to a boil. Give it several stirs, then reduce the heat to low and cover the pot with a lid. Allow the rice to cook for 15 minutes on low, then remove it from the heat. Open the lid and add the grated ginger root, the vegan butter, and a pinch or two of salt. Replace the lid and allow the residual heat to steam the rice and melt the butter for 3-5 minutes.
While the rice is cooking, heat a large skillet over medium heat. As the skillet heats up, prepare your veggies. Remove the leaves of the kohlrabi if they are still attached and save them for another use. Cut the very top and bottom of the kohlrabi off, then carefully cut away the remaining skin. Once you’ve removed the skin, cut each kohlrabi in half, then slice each half into thin slices. For the spring onions, remove the dark green parts and set them aside for compost or making veggie stock. Remove the root end and discard it, then slice each spring onion into thin rounds. For the tatsoi, simply cut off the root end of each bunch if it is still attached. If the leaves are small leave them whole, if they are large, cut them into bite-sized pieces.
Add a tablespoon of coconut oil to your hot skillet. Once it melts, add your cubed tofu to the skillet along with a pinch of salt. Cook the tofu, stirring and flipping it every 2 minutes, until the tofu turns a light golden brown. This should take around 7-10 minutes. Remove the tofu from the skillet and set it aside for now.
Add more coconut oil to the same pan as needed, then add the sliced spring onions. Cook until they are softened and beginning to turn translucent, about 3-4 minutes. Next, add the kohlrabi and a pinch each of salt and crushed red pepper. Cook for an additional 3-4 minutes, then add tofu back to the pan along with the tatsoi and cook until leaves are just wilted. Remove the stir-fry from the heat and taste it. Season with more salt as needed.
When you’re ready to serve, fluff the rice with a fork, making sure to stir in the melted butter and ginger. Serve the stir-fry over the ginger rice. Garnish with the chopped cashews.
Store the stir-fry and rice separately in airtight containers in the fridge. Heat in the microwave or in a pan on the stove with a splash or two of water.
Notes
- If you cannot find proper spring onions (immature onions typically available in spring), you can use 2 small leeks or 1 small sweet onion in their place.
- You can use 2 bunches of baby bok choy or a few handfuls of baby spinach in place of the tatsoi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main
[…] Kohlrabi and Tatsoi Stir-Fry with Ginger Rice and Tofu — this seasonal stir-fry is super comforting and filling. […]