Adapted from Fast, Fresh & Green by Susie Middleton.
1 Package Tofu
1 pack (3.5 oz/100g) Shitake Mushrooms, caps thinly sliced with stems removed
1 tsp Tamari
1/4 tsp and 2 Tablespoons Sesame Oil
1 bunch Green Onions, chopped (about 5-6 onions, 1/3 cup or 21g)
1 bunch Swiss Chard, stems removed (about 4 cups lightly packed)
1/4 tsp kosher salt
2 Tablespoons unsalted Butter (or butter substitute or Oil)
YUM. I love this recipe for its simplicity, quickness and delicious taste. Plus I love Shitakes, they add an amazing mushroom flavor to any dish.
Start by melting butter in a medium sized pan over medium-low heat and then add mushrooms, onions and salt to cook. Toss and stir to coat with butter and then let saute for about 5-7 minutes until everything has begun to sizzle, but has not started to change color (overcooked mushrooms are not what we want). After mushrooms and onions have cooked thoroughly, add swiss chard and tamari and cook for another couple of minutes until chard is wilted and cooked through. Sprinkle with 1/4 teaspoon sesame oil to finish.
While cooking veggies in one pan, put the tofu and sesame oil into a wok or large frying pan over medium heat. Cook til outsides are crispy, say ten minutes depending on your stove top, and use tamari or a seasoning blend for added flavor (I used an asian seasoning mix that included sesame seeds, garlic, lemograss and a variety of other spices).
Once tofu is golden on the outside mix with mushrooms, onions and greens and eat! I make enough to have for a few days as this tastes great as a leftover and is so much tastier and healthier than take out!
You can get creative with the kinds of mushrooms, greens and onions you use or add seasonings as you like. Make a whole grain to add to this for a heartier fiber filled dinner.