Pink Power: Zesty Beetroot-Tofu Stir-Fry Recipe

I’ll admit, when I first spotted those gorgeous beetroot bunches at the farmer’s market, I almost walked past them—again. You know how it is with beets, right? They seem so intimidating with their earthy reputation and those stubborn stains. But something about their vibrant magenta color and those crisp, bright greens caught my eye. What if I told you there’s a way to transform this humble root into something that’ll surprise even the pickiest eaters?

Why You’ll Love this Zesty Beetroot-Tofu Stir-Fry

This vibrant stir-fry will absolutely transform your weeknight dinner routine with its stunning ruby-red color and satisfying textures. I’m telling you, this dish checks every box: colorful, nutritious, and ready in under twenty minutes.

The beetroot brings natural sweetness while the tofu adds protein and substance. You’re getting two vegetables in one since we’re using both the beets and their leafy greens. Nothing goes to waste here.

The Asian-inspired sauce with soy, sesame, and ginger creates layers of flavor that’ll make you forget you’re eating something so healthy. It’s comfort food disguised as wellness.

What Ingredients are in Zesty Beetroot-Tofu Stir-Fry?

This beetroot-tofu stir-fry combines simple, wholesome ingredients that you might already have lurking in your kitchen. The beauty of this recipe lies in its straightforward shopping list, nothing fancy or hard to pronounce here.

Most of these ingredients are pantry staples or easy grocery store finds. The star of the show is fresh beetroot with its greens still attached, which gives you maximum bang for your buck since you’re using the entire vegetable.

Ingredients You’ll Need:

• 6 oz firm tofu, pressed and diced
• 2-3 large beets, peeled and julienned (about 2 cups)
• 1-2 bunches beet greens, washed and chopped
• 1 tbsp soy sauce
• 2 tsp cooking wine or dry sherry
• ½ tsp sugar
• ½ tsp salt
• 2 tsp sesame oil
• 1 tbsp plant oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1 medium shallot, chopped
• 2 tsp sesame seeds
• 2 tsp cornstarch, dissolved in 2 tbsp water
• ¼ cup cilantro, minced (optional)
• Pinch crushed red chili (optional)
• Squeeze of lemon (optional)

A Few Things to Keep in Mind

When shopping for beets, look for ones with their greens still attached and vibrant. Those sad, wilted leaves are telling you the beets have been sitting around too long. Fresh beet greens should look perky and green, not yellow or slimy.

For the tofu, firm or extra-firm works best here since we want it to hold its shape during all that stirring and tossing. Press it well to remove excess water, or your stir-fry might turn into a watery mess. Nobody wants that.

The cooking wine can be swapped for more soy sauce if you don’t keep wine around. Same goes for the sesame oil, though I really recommend splurging on a small bottle since it adds such a distinctive nutty flavor that regular oil just can’t match.

How to Make this Zesty Beetroot-Tofu Stir-Fry

Making this stir-fry is surprisingly straightforward, though timing matters more than you’d think. The whole thing comes together in about ten minutes, so having everything prepped and ready to go is essential. Trust me, once that wok gets hot, there’s no time to hunt around for ingredients.

Start by mixing your ½ teaspoon sugar and ½ teaspoon salt in a small bowl. In another bowl, combine 1 tablespoon soy sauce, 2 teaspoons cooking wine, and 2 teaspoons sesame oil. This little prep step saves you from frantically measuring while your beetroot burns.

Heat 1 tablespoon plant oil in your wok over medium-high heat. The oil should shimmer but not smoke, that sweet spot where things sizzle without turning into charcoal. Add your 6 ounces of pressed and diced tofu, letting it sear for about a minute before you even think about touching it. This creates those golden edges that make tofu actually interesting instead of sad and mushy.

Stir-fry the tofu for another 2-3 minutes until it’s golden on most sides. This patience pays off, even though your brain might be screaming to move things around constantly. Golden tofu is happy tofu.

Now comes the aromatic magic. Add 2 teaspoons minced garlic and 2 teaspoons minced ginger, stirring for just 15 seconds. Your kitchen should start smelling absolutely divine right about now. Follow immediately with your 2 cups of julienned beets, cooking for 1 minute. The beets will start to soften but should still have some bite.

Toss in your 1 chopped medium shallot and stir for 30 seconds. Then add the chopped beet greens along with that sugar and salt mixture you prepared earlier. Cook this colorful mess for 1-2 minutes until the greens wilt down dramatically. They’ll look like way too much at first, but greens always lie about their actual volume.

Sprinkle in 2 teaspoons sesame seeds, then pour in your soy sauce mixture along with ¼ cup minced cilantro if you’re using it. Cook for another minute, letting everything mingle and get acquainted.

The final step involves your 2 teaspoons cornstarch dissolved in 2 tablespoons water. Stir this slurry into the pan, watching as the sauce thickens and coats everything beautifully. It should take just a minute or so to reach that glossy, restaurant-style consistency.

If you’re feeling adventurous, add a pinch of crushed red chili for heat or finish with a squeeze of lemon for brightness. Both are completely optional, but they can take this dish from good to memorable.

Zesty Beetroot-Tofu Stir-Fry Substitutions and Variations

While this beetroot-tofu combo might seem pretty specific, you’ve got tons of wiggle room to make it your own.

Can’t find beet greens? Swiss chard or spinach work beautifully. I’d swap the tofu for tempeh if you want something nuttier, or try halloumi for a cheesy twist.

No sherry lying around? Rice vinegar does the trick. Want more heat? Double that crushed red chili or toss in some sriracha.

The real magic happens when you get creative with seasonings. A splash of rice wine vinegar brightens everything up, while a dash of five-spice powder adds warmth.

What to Serve with Zesty Beetroot-Tofu Stir-Fry

Since you’ve got all those gorgeous beetroot colors painting your stir-fry, you’ll want sides that won’t compete for attention but still bring something special to the table.

I’m thinking steamed jasmine rice, because it’s neutral enough to let those vibrant pinks shine through.

Brown rice works too if you’re feeling wholesome.

Want something with more texture? Try quinoa or even cauliflower rice for a lighter touch.

A simple cucumber salad with rice vinegar cuts through the earthiness beautifully.

Or keep it dead simple with warm naan bread for scooping.

Final Thoughts

This beetroot-tofu stir-fry isn’t just another weeknight dinner, it’s proof that vegetables can be downright stunning when you treat them right. I’m convinced this vibrant dish will make even the most skeptical eaters rethink their relationship with beets.

The earthy sweetness, that gorgeous pink hue, and the satisfying texture contrast create something truly special. You’ll find yourself making this regularly because it’s both nourishing and gorgeous.

Don’t skip the cornstarch slurry, it transforms everything into glossy perfection. Trust me, your dinner table deserves this kind of colorful excitement.

Recipe Card

Introduction: This stunning beetroot and tofu stir-fry transforms humble vegetables into a vibrant, restaurant-quality dish. With its gorgeous pink hue and perfect balance of earthy sweetness, this quick Asian-inspired recipe proves that healthy eating can be both delicious and visually spectacular.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Serves: 4

Ingredients:

• 6 oz firm tofu, pressed and diced
• 2-3 large beets, peeled and julienned (about 2 cups)
• 1-2 bunches beet greens, washed and chopped
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1 medium shallot, chopped
• 1 tbsp plant oil

Sauce Mixture:

• 1 tbsp soy sauce
• 2 tsp cooking wine or dry sherry
• 2 tsp sesame oil

Seasoning Mixture:

• ½ tsp sugar
• ½ tsp salt

Finishing Ingredients:

• 2 tsp sesame seeds
• 2 tsp cornstarch, dissolved in 2 tbsp water
• ¼ cup cilantro, minced (optional)
• Pinch crushed red chili (optional)
• Squeeze of lemon (optional)

Instructions:

1. Mix sugar and salt in a small bowl. In another bowl, combine soy sauce, cooking wine, and sesame oil.
2. Heat plant oil in a wok or large skillet over medium-high heat. Add diced tofu and sear for 1 minute without stirring, then stir-fry for 2-3 minutes until golden brown.
3. Add minced garlic and ginger to the wok; stir for 15 seconds until fragrant.
4. Add julienned beets and cook for 1 minute, stirring constantly.
5. Add chopped shallot and stir for 30 seconds.
6. Add chopped beet greens and the sugar-salt mixture; cook for 1-2 minutes until greens wilt.
7. Add sesame seeds, soy sauce mixture, and cilantro (if using); cook for 1 minute.
8. Stir in the cornstarch slurry and cook until the sauce becomes glossy and thickened.
9. Finish with optional crushed red chili and a squeeze of lemon before serving.

Notes:

• Press tofu for at least 15 minutes before cooking to remove excess water and achieve better texture
• Julienne beets into thin, matchstick-sized pieces for even cooking and better presentation
• Don’t skip the cornstarch slurry as it creates the signature glossy sauce that binds everything together
• If you can’t find beet greens, substitute with spinach, Swiss chard, or kale
• For meal prep, store components separately and reheat gently to maintain the vibrant color
• Add the cornstarch slurry gradually while stirring to prevent lumps from forming

Nutritional Information:

Frequently Asked Questions

Can I Prepare the Beetroot Stir-Fry Ahead of Time for Meal Prep?

I’d recommend preparing components separately for best results. You can dice tofu, julienne beets, and chop greens ahead, but I’d stir-fry fresh since vegetables lose crispness when reheated.

How Do I Prevent the Beetroot From Staining My Cutting Board?

I’ll place parchment paper or plastic wrap on my cutting board before slicing beetroot. Alternatively, I’ll use a glass or plastic cutting board that won’t absorb stains like wood does.

What’s the Best Way to Press Tofu for This Recipe?

I’ll wrap the tofu in clean kitchen towels, place it between two plates, then set heavy books on top. Let it drain for 30 minutes to remove excess water.

How Long Will Leftover Beetroot Stir-Fry Keep in the Refrigerator?

I’d recommend storing your leftover beetroot stir-fry in the refrigerator for up to three days. The tofu and vegetables maintain their texture best within this timeframe, though the beets may release additional color.

Can I Freeze This Beetroot-Tofu Stir-Fry for Later Use?

I don’t recommend freezing this stir-fry since tofu becomes spongy and the vegetables lose their crisp texture when thawed. You’ll get better results making fresh portions or storing leftovers refrigerated for three days.