Kohlrabi: Expect Great Things

Went to the Union Square market today with nothing particular in mind. Thought I'd pick up some tomatoes and corn (to support my roots -- Jersey) and ended up buying kohlrabi, a vegetable with a funny name that I had tried many lifetimes ago, but haven't made recently. In case you're not familiar, here's the 411 on kohlrabi: it's light green bulb is similar to a turnip, with very big leaves attached (think kale or collard greens). Both the bulb and the leaves are edible, though I don't think you'd want to eat them raw.

The taste of kohlrabi is one I can't quite put my finger on. It's got the crunch of raw fennel, but the taste is mild, similar to cabbage or brussel sprouts (but not as stinky when cooking, thank God). The leaves are a little bit bitter, which makes for a nice contrast, and they're stalks are thin enough to cook and eat, but hearty enough to stand up to some stir-frying. So that's what I did. Here's my take on kohlrabi and tofu stir-fry:

-Cut kohlrabi into two sections: stalks and leaves, and the bulb. Chop the stalks and leaves into 2-3" pieces, not too small, but don't leave the leaves whole. Reserve.
-Cut kohlrabi in half and then slice into half-circle pieces, about 1/4" thick.
-Take some tofu (1/2 lb.), squeeze the water from it, and marinate for a few minutes in soy sauce, a little bit of sugar, some rice wine vinegar and powdered ginger.
-Chop a 1" piece of ginger and set aside.
-Slice 1 Cippolini onion and 1 large garlic closve and set aside as well.


In a skillet or wok, add 2T. oil and heat. Add the sliced kohlrabi bulb, the tofu and the onion and cook on medium high 4-5 minutes. Stir in 1/2t. thai chili sauce. Add the ginger and garlic and cook for another two. Finally, add the kohlrabi leaves/stems and cover. Cook on low for another 4-5 minutes until the leaves wilt a bit.

It's tasty, healthy, and sublime. Served with some rice and a crisp lager, it's a tasty meal.

Here's an Australian kohlrabi (yeah, Australian, that's what I said)