Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Grilled tofu stir-fry with beetroot
Nutritious wok dish featuring grilled tofu and fresh beetroot

Grilled tofu and beetroot stir-fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The meeting of earthy, deep sweetness from beetroot and salty, umami-rich soy sauce makes this dish special. Many people are afraid to use beetroot in a wok, but when cut thinly and fried quickly, it retains its crunch while caramelising slightly. This dish is a bold play of colours and flavours, where tofu serves as a neutral base alongside loud companions.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp chef's knife - for thinly slicing beetroot
  • Wok - for fast frying
  • Kitchen paper

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Pat the tofu dry with kitchen paper, cut into slices or cubes. Brush with a little olive oil, season with salt and pepper, and fry in a hot pan until red/brown on both sides.

Tip: Salt draws moisture from the surface, which helps browning (Maillard reaction).
2 ✓

Peel the beetroot and carrots, then cut into matchstick-thin strips (julienne). Slice the onion into half-moons.

Tip: The thinner the vegetable, the larger the surface area in contact with heat, so it cooks faster and tastes better.
3 ✓

Heat the wok until smoking. Pour in the olive oil and throw in the beetroot. Stir-fry for 3-4 minutes with continuous shaking.

Tip: Beetroot is harder than other vegetables, so we start with it.
4 ✓

Add the carrots and onion, fry for another 2 minutes, then throw in the crushed garlic.

Tip: Garlic burns quickly due to its high sugar content, so only add it at the end.
5 ✓

Pour the soy sauce and sesame oil into the wok. Toss together until the vegetables are glossy and coated in sauce.

Tip: We don't fry with sesame oil; we season with it, because it loses its aroma quickly under heat.
6 ✓

Return the fried tofu, carefully toss together, then serve sprinkled with toasted sesame seeds and fresh coriander.

Tip: Always add fresh herbs at the very end so they don't wilt from the heat.

Recipe FAQ

How do I avoid the beetroot staining everything?
Fry the beetroot separately or add it to the mixture last so it discolours the tofu less.
Does the beetroot stay raw?
If you cut it thin (julienne), the heat of the wok is enough. If thicker, blanch (parboil) for 1-2 minutes before frying.

Ingredients

  • 300 g Firm tofu
  • 200 g Raw beetroot
  • 150 g Carrot
  • 1 pc Onion
  • 2 cloves Garlic
  • 3 ml Light soy sauce
  • 20 ml Olive oil (or other frying oil)
  • 10 ml Sesame oil
  • 10 g Fresh coriander
  • 15 g Sesame seeds
  • 1 pinch Salt
  • 1 pinch Pepper