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Miso Tofu Chard

02 April

Ingredients:
4 large cloves garlic, minced and divided
2 tablespoons miso paste
5 teaspoons packed fresh grated ginger
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon toasted peanut oil, divided
1 (14-oz.) block firm tofu, pressed very dry, cut into ½ inch dice
½ teaspoon arrowroot or cornstarch, plus more if needed
1 bunch chard, stems cut off, leaves shredded crosswise and stem sliced very thinly
1 tablespoon black sesame seeds for garnish

DIRECTIONS:

  1. Add half the garlic to a food processor with the miso, ginger, vinegar, and sesame oil. Whiz until emulsified.
  2. Set a large wok or skillet over high heat until drops of water sizzle and evaporate. Add 1 tablespoon peanut oil and tofu, and stir-fry until the tofu begins to turn golden brown, about 5 minutes. Sprinkle in arrowroot or cornstarch and continue stir-frying until tofu looses its sheen and turns one shade darker, 3 minutes longer. Transfer to a plate.
  3. Add the remaining teaspoon of peanut oil and remaining garlic to the wok or skillet. Stir-fry for 30 seconds then add the chard. Toss until the greens wilt and the stalks are crisp-tender, about 2 minutes.  Return the tofu to the wok, scrape in half the miso dressing, and heat through completely. If dish looks watery, sprinkle in a little more cornstarch or arrowroot and continue cooking until liquid evaporates.
  4. Garnish with sesame seeds and pass the remaining miso dressing alongside. Serve immediately.
  5. This is delicious served over steamed black rice (forbidden rice).

Serves 4 – 6

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