STIR-FRIED TOFU WITH RED CHARD
Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may spend 30 minutes prepping everything, I'll spend only five minutes at the stove. For things to go well, it's important that the mise en place be organized. If liquids are to be added to a dish at the same time, combine them in one bowl or measuring cup. If the garlic and ginger are to be added together, have them minced and combined in a small container. Clean your work area before you start cooking, and have everything close to the stove. Once you begin to stir-fry, you won't be able to do anything except grab the next ingredient. Read the recipe carefully from beginning to end, have the table set, your rice or noodles cooked and plates ready. I love the pink color that tofu takes on when cooked with red chard. Beet greens would also do the trick. In this recipe, blanching the greens is part of the prep.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 754 milligrams, Sugar 3 grams
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zamin Bhutto
zb83@gmail.comThis stir-fry was a great way to use up some leftover tofu and red chard. The tofu was crispy and flavorful, and the red chard added a nice pop of color and flavor. The sauce was also very tasty. I would definitely make this again.
Arjun Bhatta mayalu
amayalu36@yahoo.comI'm not a big fan of tofu, but this stir-fry was actually really good! The tofu was crispy and flavorful, and the red chard added a nice pop of color and flavor. The sauce was also very tasty. I would definitely make this again, even if I'm not a big
Dabit Manda
dabit.m99@hotmail.frThis stir-fry was delicious! The tofu was perfectly cooked and the red chard was tender and flavorful. The sauce was also very tasty. I would definitely make this again.
Emad Ahmad
a_emad63@yahoo.comI'm not a big fan of tofu, but this stir-fry was actually really good! The tofu was crispy and flavorful, and the red chard added a nice pop of color and flavor. The sauce was also very tasty. I would definitely make this again, even if I'm not a big
Gore Lama
gore_l84@aol.comThis stir-fry was a great way to use up some leftover tofu and red chard. The tofu was crispy and flavorful, and the red chard added a nice pop of color and flavor. The sauce was also very tasty. I will definitely be making this again.
Kristen Giatzis
kristeng@aol.comI was looking for a healthy and flavorful stir-fry recipe, and this one definitely fit the bill! The tofu was crispy and flavorful, and the red chard added a nice pop of color and flavor. The sauce was also very tasty. I would definitely make this ag
Emily Chaplick
c-e84@aol.comThis stir-fry was delicious! I loved the combination of flavors and textures. The tofu was perfectly cooked and the red chard was tender and flavorful. The sauce was also very tasty. I will definitely be making this again.
Pearlie Stephens
s-pearlie@gmail.comI made this stir-fry for dinner last night and it was a big hit with my family! The tofu was crispy and flavorful, and the red chard added a nice pop of color and flavor. The sauce was also very tasty. I would definitely make this again.
Rene Cupido
rene94@hotmail.frThis stir-fry was okay. The tofu was a bit dry and the red chard was a bit too bitter for my taste. The sauce was also a bit too salty. I think I'll try a different recipe next time.
Hasan King
h100@gmail.comI was excited to try this recipe but unfortunately it didn't turn out well. The tofu was too soft and the red chard was overcooked. The sauce was also a bit bland. I think I'll try a different recipe next time.
Sufiyan Bilimoria
bilimoria_sufiyan@hotmail.comThis stir-fry was delicious! The tofu was perfectly cooked and the red chard added a nice pop of color. The sauce was flavorful and not too heavy. I would definitely make this again.
Shriya Bharath
shriya-bharath29@gmail.comI tried this recipe last night and it was a hit! My family loved the crispy tofu and the red chard added a nice touch of bitterness. The sauce was also very flavorful. I will definitely be making this again.
Kutlwano Mabaso
mabaso-k@gmail.comThis stir-fried tofu with red chard was a delightful dish! The tofu was perfectly crispy on the outside and tender on the inside, while the red chard added a vibrant color and slightly bitter flavor. The sauce was flavorful and not too heavy, and the