The traditional practice of freezing and pressing tofu ("thousand layer tofu") is excellent for marinade recipes, enhancing flavor absorption and imparting a meatier texture. I brought my leftovers to school, and three 10-year olds oogled the hippie masterpiece, vocally lamenting their cheese curls and Jello. 10 year olds! Chard! This recipe is clearly a powerful force for Good.
Note: when I make this next, I will marinate the shiitake mushrooms (separately, in a sesame, soy sauce, ginger-garlic mix) to boost their flavor; I may also throw in a fresh hot pepper to bring in another layer of spice.
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 package frozen extra firm tofu, defrosted and drained
- Canola oil
- 1 teaspoon toasted sesame oil
- 1 cup shiitake mushroom caps, sliced
- 1 1/2 teaspoons ginger, minced
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 4 cups Swiss chard, sliced
- 1/2 teaspoon sesame seeds, toasted
- 2 teaspoons soy sauce
Remove tofu from dish; discard marinade. Place tofu on a lightly oiled baking sheet. Broil 10 minutes on each side or until tofu is lightly browned.
To prepare greens, heat sesame 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.
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.