Sautéed Tofu On Chili Oil Swiss Chard

Sauteed Tofu on Chili Oil Swiss Chard

 

Source: Tinkskitchen.com

 

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

 

Directions

 

Tofu Instructions:

 

1. 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.
2. Whisk together the soy sauce, vinegar, sesame oil ad sriracha into a small bowl, 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.
3. 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:

 

1. 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.
2. 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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Notes:

Apr 04, 2016

 

Surprisingly, I did not hate this.  In fact, I could put this in a rotation of sorts, except…there is just too much tofu in a package to warrant buying it.  I suppose I could pair it with a few other recipes that might be able to handle some tofu.  Worth thinking about.  Chard grows so beautifully in the garden, it's hard to beat.  Again, I think this is from the Fresh 20, but re-typing the recipe 8 years later, I am not sure.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey