Review:Tibetan Chard with Tofu

[Guest guest]

Wow, is this ever yummy and pretty!! We both loved it The only

changes we made were using a yellow onion instead of the 4 green onions

since that was what we had in the house, and using brown mustard seeds

instead of yellow and adding a bit of cayenne because we're getting over

colds and need to add more heat or our taste buds sleep through the

meal. Thanks so much for posting it, Donna--It's great!!

 

Tibetan Chard with Tofu

 

1 lb. tub of extra firm tofu, drained and cut into small cubes

1 bunch of chard, (I used rainbow) washed & torn into pieces

4 green onions, chopped (including bottoms & tops)

1/2 tsp. paprika

3 large garlic cloves, smashed

1/2 inch piece of fresh ginger, finely grated

1/2 tsp. cumin

1/2 tsp. mustard seeds

1/4 tsp. turmeric

1/4 tsp. black pepper

2 tblpsns. soy sauce

1/4 cup peas, frozen and thawed

olive oil (for extra flavor use a few drops of sesame oil)

 

Heat a little oil in skillet and stir fry green onions, paprika,

ginger, two of the three smashed cloves of garlic, mustard seeds ,

turmeric, and cumin for 2 minutes. Stir in soy sauce, tofu and peas

for 3 minutes or until tofu is coated and heated through.

 

In a separate skillet heat a little oil until it's quite hot, stir in

one smashed garlic clove, pepper, add chard, stir fry until wilted and

coated with garlic, pepper and oil, cover pan and let steam for about 1

to 2 minutes.

 

Spread greens on a serving dish and pour tofu mixture across the top.