Best Tofu And Swiss Chard Stacks Recipes

TOFU AND SWISS CHARD STACKS

Steps:

• To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices.
• Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.
• Preheat broiler.
• Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray.
• Broil 10 minutes on each side or until tofu is lightly browned.
• To prepare greens, heat oil in a large nonstick 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 teaspoons soy sauce.
• Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.

STIR-FRIED TOFU WITH RED CHARD

Steps:

• Mix together the soy sauce, 1 teaspoon of the ginger and the sugar. Toss with the tofu in a bowl, and set aside. Marinate for 15 minutes or longer. Refrigerate if not using right away. Meanwhile, fill a large pot with water and bring to a boil. Fill a bowl with ice water.
• When the water comes to a boil, salt generously and add the red chard leaves. Cook the chard 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze it completely dry). Chop coarsely and set aside.
• Trim the ends of the chard stalks, clean them well and slice crosswise, about 1/4 inch thick.
• Heat a large, heavy nonstick skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan and reduce the heat to medium-high. Lift the tofu from the marinade, and add to the pan. Stir-fry for two to three minutes, until lightly colored. Add the chard stalks, and stir-fry for 1 minute. Add the remaining tablespoon of oil and the garlic and remaining ginger, and stir together for about 30 seconds until fragrant. Stir in the blanched red chard, and stir-fry with the tofu for one minute. Add the tofu marinade and cook, stirring, for another minute or two, until heated through and fragrant. Remove from the heat and serve, with rice or noodles.

SWISS CHARD AND TOFU STIR-FRY

Steps:

• Gather the ingredients.
• Heat the olive oil in a large skillet over medium heat.
• Add the garlic and heat for just a minute or two, until lightly browned.
• Add the cubed tofu and cook until lightly golden brown on all sides, stirring occasionally as needed.
• Once the tofu is almost cooked, add a splash of soy sauce or tamari, stirring to coat the tofu well.
• Add the mushrooms and cook with the tofu for another minute.
• Add the chopped Swiss chard. Drizzle with the sesame oil and stir.
• Sprinkle with a bit of sea salt and a dash of cayenne pepper.
• Allow the Swiss chard to cook down just a bit, until slightly wilted but still tender, rather than soft.
• Serve immediately over brown rice and enjoy.

SWISS CHARD & BAKED TOFU

Steps:

• Preheat oven to 375 Degrees F.
• Mix first five ingredients in small bowl.
• Line baking dish with tofu in one layer. Pour marinade over and bake for 1/2 an hour, or until marinade is absorbed by tofu and appears dry.
• Remove stems and cut Swiss Chard (or other greens) into bite sized pieces and soak in cold water.
• In a large saute pan, heat second batch of Olive oil and toast garlic until light brown (4-5 minutes). Add Tofu, reserving any fluid for gravy, to saute pan for one minute. Add greens and turn with tongs until wilted. Simmer for 15-20 minutes until tender.
• Serve over grain (rice, etc)as you would any stir fry.