Hi Maureen Review:Tibetan Chard with Tofu

[Guest guest]

I hope you both feel better soon.

Happy to see your review. I enjoy this recipe and

it's good the next day for lunch over leftover rice.

Donna

--- Maureen <ailanthus wrote:

 

> 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.

>

>

 

 

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the dust of everyday life.

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