I know, it sounds weird. But as you may have read in my initial post, radishes are one of the vegetables that both John and I really struggle with. So we basically have to sneak them into things like some people may do for their children. Tammy suggested at pick-up that we could add the radish greens to a stir-fry, and that’s how this recipe was born. John and I agreed that the radishes “didn’t ruin the dish at all,” which is about the highest compliment a radish can receive. Although I can get behind a good butter, radish, and salt sandwich, I think that’s mainly because butter is delicious.
The radishes in here end up being like spicy water chestnuts. I tried to use a little sweetness in the sauce to give the radishes a more caramelized flavor. It worked. The rest of the veggies were what we had in the fridge/freezer, so I’ll bet this recipe take in just about anything. The carrots and bell pepper were a nice sweet contrast, however, so I recommend trying it this way if it looks good to you.
1 cup dry brown rice
3 T. canola oil, divided
1 8 oz. block extra firm tofu
2 tsp. minced fresh ginger
1 garlic scape, chopped finely
1/2 c. baby bella mushrooms, sliced
8 radishes with their greens; radishes sliced thinly and greens WELL WASHED (you don’t want grit, and radish greens are really sticky) and chopped
1 c. chopped carrot
1 c. chopped bell pepper (I used orange)
1 c. frozen peas
5 T. soy sauce (or more to taste), divided
2 t. honey
1 t. sesame oil
1. Cook the brown rice according to the package or use your favorite method. I put the rice in a pan with 1 1/2 cups water and a teaspoon of salt, bring to a boil, and then simmer for 35-45 minutes or until the water is gone.
2. Prepare the tofu. I buy the kind that is vacuum-packed, not stored in water, which I recommend. If yours is packed in water, you may want to press it. Here’s a good tutorial. Cut the tofu into small cubes (1/4 inch). Heat 2 T. of the canola oil in a large non-stick skillet. Throw one piece of tofu in. When that one is sizzling, throw the rest in and occasionally stir. You want the tofu to have a nice crust on the outside; this usually takes about 10 minutes. When the tofu is crispy on the outside, drizzle about 1-2 T. of soy sauce over the tofu and stir it quickly so the soy sauce coats all the pieces. This gives the tofu a nice color and flavor. Remove the tofu from the pan and set on a plate covered in a paper towel to get rid of excess oil.
3. Add remaining T. of canola oil to skillet. When the oil is hot, throw in the ginger and garlic scapes and stir-fry for about a minute. Add in the mushrooms, radishes, carrots, and bell pepper and stir-fry for 3-5 minutes, until the veggies start to soften. Add the peas and radish greens and stir-fry until the greens are wilted and the veggies are the desired texture.
4. Stir together the soy sauce, honey, and sesame oil. Add the tofu and rice back to the pan and pour the sauce over it. Stir to mix everything together and coat the rice with sauce. Taste and add more soy sauce if desired.
Enjoy! Nonradish-lovers, what do you do with your radishes?