Tibetan Chard and Tofu recipe

[Guest guest]

Serve with steamed rice on the side. I was surprised, even the

non-greens eaters liked this one.

 

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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" I guarantee you; this place

will blow your mind. "

 

Source: Psychedelic Shack

Norman Whitfield

 

 

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