Stir-Fried Tofu With Red Chard
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon plus 1 teaspoon chopped or grated fresh ginger
- 3/4 pound firm tofu, sliced 1/2 inch thick, into 1- by 2-inch dominoes
- 1 large bunch or 2 smaller bunches red chard about 1 1/2 pounds, stemmed and thoroughly cleaned retain the stems
- Salt to taste
- 1 teaspoon dark sesame oil
- 2 tablespoons canola or peanut oil
- 2 large garlic cloves, minced
- 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 dont 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.
soy sauce, sugar, ginger, firm tofu, stems, salt, dark sesame oil, peanut oil, garlic
Taken from cooking.nytimes.com/recipes/1014015 (may not work)