Tofu and Swiss Chard Stacks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Marinated, broiled tofu and a spicy chard mixture are layered for free-form individual lasagnas. Use water-packed tofu; its firm texture holds up well. Serve with fried rice that's been tossed with steamed edamame. Ingredients:
2 tablespoons low-sodium soy sauce |
1 tablespoon mirin (sweet rice wine) |
2 teaspoons rice vinegar |
1 teaspoon honey |
1 (12.3-ounce) package water-packed reduced-fat firm tofu, drained |
cooking spray |
1 teaspoon dark sesame oil |
1 cup thinly sliced shiitake mushroom caps |
1 1/2 teaspoons minced peeled fresh ginger |
1/4 teaspoon crushed red pepper |
2 garlic cloves, minced |
4 cups thinly sliced swiss chard |
1/2 teaspoon sesame seeds, toasted |
2 teaspoons low-sodium soy sauce |
Directions:
1. To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices. Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.
2. Preheat broiler.
3. Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray. Broil 10 minutes on each side or until tofu is lightly browned.
4. To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently. Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce.
5. Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.
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