Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Marinated, broiled tofu and a spicy chard mixture are layered for free-form individual lasagnas. Use water-packed tofu; its firm texture holds up well. Serve with fried rice that's been tossed with steamed edamame.
Ingredients[]
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1 (12.3-ounce) package water-packed reduced-fat firm tofu, drained
- Cooking spray
- 1 teaspoon dark sesame oil
- 1 cup thinly sliced shiitake mushroom caps
- 1 1/2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 4 cups thinly sliced Swiss chard
- 1/2 teaspoon sesame seeds, toasted
- 2 teaspoons low-sodium soy sauce
Directions[]
- To prepare tofu, combine first 4 ingredients, stirring with a whisk.
- Cut tofu lengthwise into 4 equal slices.
- Carefully place tofu in an 11 x 7-inch baking dish.
- Pour soy sauce mixture over tofu.
- Cover and refrigerate 30 minutes, carefully turning once.
- Preheat broiler.
- Remove tofu from dish; discard marinade.
- Place tofu on a baking sheet coated with cooking spray.
- Broil 10 minutes on each side or until tofu is lightly browned.
- To prepare greens, heat oil in a a large nonstick skillet over medium heat.
- Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently.
- Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently.
- Stir in 2 teaspoons soy sauce.
- Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice.
- Repeat layers with remaining chard and tofu.
Yield: 2 servings