Tofu with Chard and Shiitake

Serves: 4
Total Calories: 118


1 teaspoon toasted sesame oil
4 cloves garlic minced
2 tablespoons minced fresh ginger
1 1/2 cups sliced shiitake mushrooms caps
12 ounces swiss chard coarsely chopped (8 cups)
1 tablespoon arrowroot powder
3/4 cup cool water
2 tablespoons tamari sauce
1 tablespoon rice vinegar
1 (10-ounce) package seasoned baked tofu cut into bite sized cubes
2 to 3 scallion


1. Heat the oil in a large heavy pot over medium heat. Add the garlic and ginger, saute a minute or so, then add the mushrooms and stir well. Place the chard on top of the mushrooms, cover, and cook for 3 minutes or until the chard is wilted. Continue to cook another minute or until the chard is tender.
2. Place the arrowroot in a small bowl. Slowly add the water, tamari, and vinegar, stirring until well blended. Pour the mixture in the pan over the chard-mushroom mixture, add the tofu, and increase the heat to medium-high. Stirring constantly, bring to a boil and continue to stir until the sauce thickens.
3. Serve immediately as is or spooned over a bed of grains. Garnish with chopped scallions.

For a Change . . .
* Brown the tofu in 1 tablespoon olive oil before adding it to the chard.
* Substitute spinach for the chard. Bean-

Nutritional Facts:

Serves: 4
Total Calories: 118
Calories from Fat: 10

This Tofu with Chard and Shiitake recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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