Ingredients
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2 tablespoons low sodium soy sauce
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1 tablespoon mirin (sweet rice wine)
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2 teaspoons rice vinegar
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1 teaspoon honey
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1 (12 1/3 ounce) package water-packed reduced-fat firm tofu, drained
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cooking spray
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1 teaspoon dark sesame oil
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1 cup thinly sliced shiitake mushroom caps
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1 1/2 teaspoons minced peeled fresh ginger
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1/4 teaspoon crushed red pepper flakes
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2 garlic cloves, minced
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4 cups thinly sliced swiss chard
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Instructions
- 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.
- Preheat broiler.
- 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.
- 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.
- 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.