Lettuce turnip the beet! This one-pan dinner is all about the unsung hero of winter cooking: turnips! These root vegetables keep fresh for weeks (or even months) in the fridge. The larger purple-hued varieties are most common, but they’re often more assertive in flavor. If their skin is thick, peel it, otherwise give them a good scrub. Check your local farmers market bunches of the smaller, white Tokyo (or Hakurei) variety. Their flavor is more delicate and their green tops can be cooked right along with the roots. A true winter miracle.
This dish starts by searing tofu until golden. Turnips are added to the pan drippings along with an umami-rich pantry sauce sauce with miso, honey and chili. While the veggies and tofu simmer, cook a pot of rice and slice some scallions for garnish
You’ll never turn up your nose to turnips again (last pun, promise!)
- 3 tablespoons white miso paste
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dark Horse Smoked Tamari,
- 1/ 4 teaspoon Diaspora Chilli
- 1 (14 ounce) block extra-firm tofu, drained, pressed and cut into ½-inch thick slices lengthwise
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon Dark Horse Umami Powder, optional
- 2 tablespoons extra-virgin olive oil, Brightland Olive Oil
- 1 pound small turnips, trimmed, scrubbed cut into 1” wedges
- Scallions, thinly sliced for garnish(optional)
- Dark Horse Furikake, for topping, optional
- Hot cooked rice, for serving
In a small bowl, whisk miso, vinegar, maple syrup, tamari and chilli. Set aside.
Season tofu generously with salt, pepper and Umami Powder. Heat oil in a medium skillet over medium-high heat.
Add tofu and cook until golden brown, flipping halfway through cooking, about 8-10 minutes. Remove onto a plate.
Add a little more oil to the pan, if needed. Add turnips and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Add miso mixture and enough water to barely cover vegetables. Bring to a boil over high heat. Reduce heat to low and simmer until turnips are tender and sauce is thickened, about 10 minutes.
Return tofu to skillet and stir to coat in sauce. Heat until warmed through. Garnish with scallions and Furikake. Serve with rice.