Since we loved the combination of tofu and chard in the past, in this recipe, I thought it would be fun to give the ingredients a new twist this time around. Scott found this recipe, from Cooking Light, while doing a google search. I was uninspired, but craving tofu, and asked him to find something for us to prepare tonight. (BTW, he found lots of other great sounding recipes, so stay tuned for future additions of Meatless Mondays if you like tofu.) Now, I know we use tofu a lot on our "meatless" meals, but I really have come to love and crave tofu!
This recipe was simple to prepare, and made an easy weeknight meal. Especially on a Monday, when the cooking inspiration isn't always at it's strongest...at least for me. We served this with a side of fried rice, as the recipe suggested, to make a complete and satisfying meal.
Very good, but that said, we both agreed that we much prefer the tofu recipe above, with the Swiss chard, blue cheese crumbles, and pear slices. There was just something about the combination of those flavors that wowed our taste buds!
Tofu and Swiss Chard Stacks adapted from Cooking Light
2 Tbsp soy sauce
1 Tbsp mirin (sweet rice wine)
2 tsp. rice vinegar
1 tsp. honey (I used agave nectar)
1 package water-packed extra firm tofu, drained
1 tsp. dark sesame oil
1 cup thinly sliced shiitake mushroom caps
1 1/2 tsp minced, peeled, fresh ginger
1/4 tsp. crushed red pepper
2 garlic cloves, minced
4 cups thinly sliced Swiss chard
1/2 tsp sesame seeds, toasted (I omitted, as I didn't have on hand)
2 tsp. low sodium soy sauce
To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices. Pour soy sauce mixture over tofu and let marinate 30 minutes.
Remove tofu from marinate and place on baking sheet coated with cooking spray. Broil 10 minutes on each side, orce until lightly browned.
To prepare greens, heat oil in large non-stick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently. Add chard and sesame seeds; cook 3 minutes, or until chard wilts, stirring frequently. Stir in 2 tsp. soy sauce.
Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining tofu and chard.