Crunchy kohlrabi is stir-fried with tatsoi, spring onions, and tofu then served over a bed of ginger rice. 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 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 this time of year.
What is Kohlrabi?
Kohlrabi is one of my favorite veggies so I’m always excited when it’s in season during the winter and spring! Though it has an otherworldly appearance, kohlrabi is a member of the same family as broccoli, cabbage, and kale. The round bulbous end is not a root but rather a swollen meristem. Both the stem and the leaves of kohlrabi are edible. The leaves can be treated like kale and have a similar flavor. The stem must be peeled before use (the outer skin is really fibrous!) and can be eaten raw or cooked. The easiest way to peel it is by cutting off the skin with a paring knife. Kohlrabi is delightfully crunchy with a flavor that tastes like a cross between broccoli and apples. It is common at farmers markets this time of year and can sometimes be found in well-stocked grocery stores.
What is Tatsoi?
Tatsoi 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. Like kohlrabi, it can be enjoyed raw or cooked. 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.
What You’ll Need for This Recipe
- Kohlrabi – the stems (bulbous part) of the kohlrabi lend a love crunchy texture and mild sweetness to the stir-fry. Make sure to cut the outer peel away from the kohlrabi before using it. If the leafy greens are still attached, you can cut them off and reserve them for another use.
- Tatsoi – adds a lovely leafy green element to the stir-fry. If you can find tatsoi, you can substitute bok choy, mustard greens, or even kale.
- Spring Onions – add a mellow, onion-y sweetness to the dish. Spring onions are onions that have been harvested in their immature phase just before or just as they’re beginning to form bulbs. They look a bit like leeks or giant scallions. If you can’t find spring onions, feel free to substitute a bunch of scallions or 1-2 leeks.
- Extra Firm Tofu – adds plant-based protein to the dish. Make sure to press it before using it in the recipe to encourage it to caramelize in the pan!
- White Jasmine Rice – this fragrant rice is what you’ll serve your stir-fry over.
- Fresh Ginger Root – adds a lovely gingery flavor and scent to the rice that pairs well with the veggies in the stir-fry. To ensure the ginger mixes well into the rice without any large chunks, use a microplane grater or mince it VERY fine.
- Vegan Butter – adds a little richness to the rice.
- Coconut Oil – helps to stir-fry the tofu and veggies and adds a very subtle coconut flavor to the dish.
- Sea Salt – seasons the dish and balances all of the flavors.
- Crushed Red Pepper Flakes – add a bit of spice to the stir-fry. You can add as much or as little as you want depending on your preferred spice level!
- Toasted Cashews – these are sprinkled on the dish before serving and add a lovely bit of crunch. These are totally optional but I really love them here.
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!
Kohlrabi and Tatsoi Stir-Fry with Ginger Rice
- 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 rice. 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 14–oz block of extra firm tofu
- 1 cup of uncooked white Jasmine rice
- 2 tsp grated fresh ginger root
- 3 tbsp vegan butter
- sea salt, to taste
- 1 tbsp coconut oil, plus more as needed
- 1 bunch of spring onions
- 2 kohlrabi
- 2 bunches of tatsoi
- pinch of crushed red pepper flakes
- 1/4 cup crushed toasted cashews for serving, optional
Instructions
Start by pressing your tofu. Remove your tofu from it’s packaging and drain any liquid. Place your tofu on a plate, then place another plate on top. Find something in your kitchen that is relatively heavy, like a couple of cookbooks, and place it on top of the plate. This will encourage your tofu to release extra liquid. Let the tofu sit like this for 20-30 minutes, then remove the weight and drain the excess liquid from the tofu. 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.
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. You can see what this looks like in one of the photos above. 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.
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 minute or two, 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. If you want, you can top each dish with a sprinkle of toasted cashews.
Notes
- If you cannot find proper spring onions (immature onions typically available in spring), you can use 1-2 bunches of scallions or 2 leeks in their place.
- You can use 2 bunches of baby bok choy in place of the tatsoi.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main
