TOFU & SWISS CHARD Recipe
21 September 2009
TOFU & SWISS CHARD
Who wants to eat tofu ???? I mean soya bean curd in a cube, the meat for the non-meat eaters. Appetising….. well actually yes ,very! I think the carnivores have seriously been missing out here – the herbivores are on to a great thing, that is both nutritious and delicious. Once you get over the stereotype of ‘tofu burgers’ and ‘tofu dogs’, it adds great variety to the weekly menu and goes well with Asian inspired sauces and many vegetables, like Swiss chard.
In case you aren’t familiar with Swiss chard, here is a link and there is a photo with my recipe. I make large quantities of this dish which is a delicious blend of the white, crunchy, slightly sweet part of the Swiss chard, with the slightly more bitter leaves, and herb tofu sautéed with black sesame seeds and garlic!
RECIPE : SWEET PEA Blog
- 4 Swiss Chard
- 125 gr tofu (I prefer Japanese tofu with herbs)
- 1 or 2 garlic cloves
- 1 large white onion
- 1/2 teaspoon lemon juice
- 1/2 teaspoon butter
- 2 tablespoons olive oil
- 2 teaspoon sunflower oil
- 1 teaspoon sesame seeds
- salt & pepper
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/8 teaspoon Dijon mustard
- The sause: by mixing all the ingredients together. Set aside.
- The onions: chop into very small pieces. Heat one tablespoon olive oil, cook onions on medium low heat until just slightly golden. Add crushed garlic to onions when almost cooked. Set aside
- The swiss chard: A) Separate the green leafs from the white stalks (see picture). Cut the leaves into thin strips. Set aside. B) Chop the white part into small cubes. Heat one tablespoon olive oil & the butter, add the chopped white part and lemon juice, cook until just slightly soft. Set aside. C) Heat one teaspoon sunflower oil on high heat, add the green chopped leaves and cook until wilted but still bright green. Set aside.
- The tofu: cut into small cubes. Heat one teaspoon sunflower oil, and sauté until slightly golden.
- Add the cooked onions, garlic, and white + green swiss chard to the tofu, toss, add salt, pepper and sesame seeds.
- Place in a serving dish and drizzle with the sauce.
Note: I prefer to use sunflower oil instead of olive oil to cook the green leaves of the swiss chard and the tofu as a higher heat can be achieved with this oil that is better for sautéing these ingredients.