Tibetan Greens With Tofu (Tse Tofu)
photo by zaar junkie 
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
ingredients
- 1 bunch swiss chard
- 2 green onions, chopped
- 1⁄2 teaspoon paprika
- 2 garlic cloves, chopped
- 1⁄2 inch fresh ginger, chopped
- 2 tablespoons soy sauce
- 4 (12 ounce) blocks firm tofu, cut into 1-inch cubes
- 1⁄4 cup green peas
- 1 tablespoon oil
- 1 garlic clove, chopped
- 1⁄4 teaspoon ground black pepper
directions
- Wash the Swiss chard and tear it into pieces, removing the stems.
- Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.
- Stir in the soy sauce, tofu, and peas.
- In a separate frying pan, heat a tablespoon of oil until it's very hot.
- Stir in the black pepper.
- Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.
- Cover the pan and let it steam for 30 seconds.
- Spread the greens on a serving platter and pour the tofu mixture on top.
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Reviews
- Excellent recipe - easy to follow and very yummy. I was able to easily make this gluten free and vegan. Best of all this was a great recipe to use up a bunch of farm share greens - I used green chard and beet greens.
- Drab and ended up dry.
- the tofu mixture was good...and the swiss chard was good - don't think i'd put them together next time though
- This had an ok flavor but nothing spectacular. The tofu soaked up all the juices so there wasn't much sauce to go with the rice I served with it.
- VERY good and VERY quick- a perfect after-work dinner that seems a lot more intensive than it is. I used 1 block of tofu and that seemed to be plenty. I also used kale, which really worked out well. I'll be making this again.
Tweaks
- Excellent. Jam packed with good nutrition value. I cooked the greens until they were wilted- this takes much longer than 30 seconds. Closer to 6-8 minutes. At 30 seconds, they would not even be heated, let alone cooked. I used 2 blocks of tofu instead of 4 since there were only 2 of us sharing the meal.
