This is an Asian-inspired meal I randomly made up that is flavorful and delicious. It’s grounding and filling yet also light, and is super easy to make. And if you already have the pantry ingredients (Bragg’s Liquid Aminos, toasted sesame oil, peanut butter, and tahini), all you have to pick up at the store is garlic, swiss chard and tofu.
I haven’t come up with a name for it (yet) so right now I’m just calling it baked tofu and swiss chard in miso sesame peanut sauce.
1 14oz container firm tofu. If you want to expedite the cooking process, you can get extra firm tofu.
1 bushel swiss chard (about 15 Stalks)
2 cloves garlic
2 tbsp yellow or white miso
2 tbsp toasted sesame oil + 2 more tbsp for baking and sautéing
2 tbsp peanut butter
1 tbsp tahini
4 tbsp ground flaxseed
3/4 cup water
Preheat oven to 425.
Remove tofu from packaging. I like to empty the contents into a strainer because there’s so much water that comes with it.
Take a plate and cover it with a clean dish towel or a few squares of paper towel. Place the block of tofu on top of the towel and place 2 plates on top of the tofu. This will drain the excess moisture and make the texture better. Leave the tofu like this for 5-10 minutes. Note: if you got extra firm tofu you can skip this step.
While the tofu is being compressed, you can prepare the sauce. Combine 2 cloves garlic, 2 tbsp sesame oil, 2 tsp Bragg’s Liquid Aminos, 2 tbsp peanut butter, 1 tbsp tahini, 4 tbsp ground flaxseed, and water in a blender. Leave the ingredients unblended in the blender for later.
Turn the block of tofu on its side and slice it down the middle. Turn it back to it’s original position and proceed to cut the block into strips (about 1.5” each – I usually make 3 cuts resulting in 8 strips total).
Coat a baking sheet with a thin layer of toasted sesame oil (about 1 tbsp). Place the tofu slices on the baking sheet. Move the slices around in the oil so that all of the slices are coated in oil. Arrange the strips in a neat row and place in the oven. Optional: I like to spray the strips a few times with Bragg’s Liquid Aminos (sprayable version). This just makes the tofu slightly more salty and savory. If you don’t have the sprayable version of Bragg’s, don’t worry about it.
Leave these in the oven for 40 minutes or until the corners of the strips are nice and crunchy. Optional: you can flip them over after 25 minutes if you want the texture to be equally crunchy on all sides. I’m usually too lazy to do this though! Note: if you got extra firm tofu, it should be ready to go after about 20 minutes.
Wash the swiss chard, removing the stems as you wash each individual leaf. Rip the leafs into bite-sized shreds, and towel off the water.
When the tofu is done or close to done (after about 30-35 minutes), blend the sauce mixture on the highest setting until smooth.
Heat 1 tbsp of toasted sesame oil over medium in a wide skillet. Add the swiss chard, and sauté until wilted. Now, add the sauce and stir in thoroughly. When the tofu is done, you can take that and add it to the swiss chard and sauce. Make sure the tofu is completely coated in the sauce as well as the swiss chard.
You are now done. Enjoy!