Sautéed Tofu On Chili Oil Swiss Chard

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Sauteed Tofu on Chili Oil Swiss Chard

April 04, 2016

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Ingredients

Tofu Ingredients

 

1 14oz extra firm tofu

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tsp toasted sesame oil

1/4 tsp siracha

2 tbsp cornstarch

1/4 cup coconut oil

Sea salt, pepper

 

Garnish:  green onions, sliced lengthwise thinly

 

Swiss Chard Ingredients:

 

1 bunch of Swiss chard (1 lb.)

1 tbsp extra olive oil, divided

1 clove garlic, grated

1/2 tsp red chile flakes

Salt, pepper


Instructions

Tofu Instructions:

 

Remove the tofu from its container, and place on a cutting board next to the sink.  Place a folded kitchen towel under the end of the cutting board so it sits at an angle and the tofu can drain into the sink.  Top the tofu with another cutting board or a plate, or something with weight on it.  Let it stand for 30 minutes.

 

Whisk together the soy sauce, vinegar, sesame oil ad sriracha into a small bow..  Set aside.  When the tofu is done draining, cut it into 1/2 inch thick slices.  Place the tofu in a single layer in a shallow dish and drizzle with the soy sauce mixture, let it stand for 5 minutes.

 

Heat the oil in a large nonstick skillet over medium high heat.  Dust the tofu evenly with cornstarch using a fine mesh strainer, then sprinkle with salt and pepper.  Add the tofu to the pan and cook 3 minutes, undisturbed, until golden.  Turn with a stiff spatula and cook 3 minutes, or until golden.  Remove to a paper towel lined plate.  Serve immediately.

 

Chard Instructions:

 

To clean the chard, strip the center stem off of the leaves, and wash thoroughly, then tear into bite size pieces.

 

Heat 2 tsp oil in a large skillet over medium heat.  Add the Chard, and toss to coat in the oil, and cook for 3 minutes or until the chard is wilted and cooked through.

 

Add the remaining 1.5 tsp oil, garlic, and chili to the pan, and toss with the cooked chard.  Salt and pepper to taste, and cook 2-4 minutes until sizzling hot and fragrant.

 
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