1/2 (10-ounce block) firm or extra firm tofu (drained and pressed)
1 tsp soy sauce (or gluten-free tamari)
6 to 8 button mushrooms (sliced)
1 large bunch Swiss chard (any kind, chopped)
1/2 tsp. sesame oil
1/4 tsp. sea salt (or to taste)
Optional: dash cayenne pepper
Heat the olive oil in a large skillet over medium heat.
Add the garlic and heat for just a minute or two, until lightly browned.
Add the chopped tofu and heat until lightly golden brown on all sides, stirring occasionally as needed.
Once the tofu is almost cooked, add a splash of soy sauce, stirring to coat the tofu well, then add the mushrooms.
Heat the mushrooms with the tofu for another minute, then add the chopped Swiss chard.
Drizzle with sesame oil, and stir, then sprinkle with a bit of sea salt and a dash of cayenne pepper.
Allow the Swiss chard to cook down just a bit, until slightly wilted but still tender, rather than soft.
Can’t find Swiss chard? Try it with Napa cabbage (you’ll need to lengthen the cooking time a bit) or even beet greens.
Don’t throw out those Swiss chard stems! besides adding them to the pot whenever you next make a soup or vegetable broth, Swiss chard stems can also be roasted into a cheesy side dish. Here’s how: Roasted Swiss chard stem gratin recipe
A steaming bowl of simple miso soup would nicely round out this simple stir-fry.
Instead of pairing this stir-fry with rice, add a bit more sesame oil and soy sauce, and toss with cooked Asian noodles. Try rice noodles, udon noodles or soba noodles.
For a spicier kick, add a touch of hot sauce, such as an Asian sriracha sauce.
Toss any leftovers with quinoa and a sesame vinaigrette or a Japanese ginger dressing to turn into an Asian-inspired quinoa salad.