Delicious, Light, and Simple Tofu & Swiss Chard Recipe
If you’ve been looking for a delicious Swiss chard recipe, this is it! This stir fry dish is both light and filling at the same time. Aside from the spectacular nutritional value of the Swiss chard, the best thing about this dish is the flavor from the almond butter and sesame oil sauce. Hope you enjoy!
How to prepare Swiss chard
Swiss chard is one of those greens that I only started cooking with in recent years. I wish I’d discovered it earlier. Swiss chard is so nutrient dense and filled with antioxidants that it’s often compared to kale. And although it’s also filling and hearty to cook with like kale, I much prefer it. It’s smoother, softer, and in my opinion better tasting.
To prepare the chard, separate the thick stems from the leaves by laying the leaf flat and running a knife along each side of the stem. Although we’re not using the stems in this recipe, they’re edible, so you can keep them for another use. If you’d like to use the stems, check out some of these ideas.
How to prepare tofu for stir frying
I adore tofu, and I’m usually thrilled with any variation of it in my meal. If you love tofu like I do or if you need a short cut, simply open your tofu, drain the water, then gently squeeze it inside of a clean towel to drain it further. Then cube it and you’re ready for the next step.
My husband, however, is picky about tofu texture, and I know many people share his outlook. If you want the ideal texture and you have the time, the trick to perfectly prepared tofu is to drain it as fully as possible and then bake it before putting it in your stir fry. More details on these steps are below.
Step 1: draining the tofu
Make sure you have a package of extra firm tofu. Drain the water from the package, then cut the tofu into three slices. Try to make these slices the exact same thickness. Line them up on a cutting board and place another cutting board on top. The reason you want the tofu slices to be the same thickness is so they all come into contact with both cutting boards.
Carefully lean the cutting board into the kitchen sink at an angle, propping one side up on a clean bowl if needed, so the water will continue to drain out into the sink. Add a heavy pot on top (or sometimes I even use a large book!) to help the tofu drain further. The key here is to add enough pressure so the tofu drains, but not so much pressure that it smashes the tofu.
Instead of using cutting boards, you can also try a tofu press especially made for this purpose.
Leave the tofu to drain like this for at least 30 minutes, or an hour if you have the time to spare.
When you take the tofu out of the sink, use paper towels or clean kitchen towels to gently soak up additional moisture from both sides of the slices.
Step 2: baking the tofu
Lightly coat a baking sheet with cooking spray and place the tofu slices on top. Bake at 350 degrees for 15 minutes. You can do this either in your oven or a toaster oven, if it’s large enough to accommodate the slices.
All this prep work will give your tofu a heartier, firmer texture and will be worth the investment. However, it bears repeating that there’s nothing wrong with the faster method of draining tofu (and skipping the baking step), if you like it that way also.
For another tasty recipe with tofu, try Super Simple Vegan Lasagna.
How to create a perfect stir fry sauce
The sauce is one of my favorite parts of this meal. I love the sesame flavor combined with the almond butter and plan to experiment with this combination for some more recipes. Also, since discovering my gluten sensitivity, I’ve learned that Bragg Liquid Aminos is an ideal substitute for soy sauce. Not only is it gluten free, but it’s a much healthier option. All these ingredients combine to make a simple but addictively delicious sauce for the tofu.
More gluten free stir fry recipes
If you love this tofu and Swiss chard recipe, you might enjoy these stir fry-style dishes also:
- Sweet Corn & Pineapple Stir Fry (vegan)
- Maple Veggie “Sausage” Skillet (vegan)
- Coconut Curry Shrimp (pescatarian)
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Swiss Chard and Tofu Stir Fry
- 2 Tbsp olive oil
- 2 cloves minced garlic
- ½ onion chopped
- 1 15 oz package extra firm tofu drained and pressed (and baked as an optional step)
- 2 Tbsp Bragg Liquid Aminos
- 1 tsp sesame oil
- 1 tsp almond butter
- 1 tsp water
- ½ large bunch swiss chard about 6 oz after stems are removed, stems removed and coarsely chopped
- Heat the olive oil in a skillet over medium heat until fragrant.
- Add garlic cloves and onion and heat, stirring frequently, for 5 minutes.
- Add tofu to the skillet and heat for about 10 minutes, stirring occasionally, until browned on all sides.
- While tofu mixture is cooking, whisk together Bragg Liquid Aminos, sesame oil, almond butter, and water to create a sauce.
- Once tofu is browned, add sauce and stir to coat.
- Add the chopped swiss chard and cook for several minutes until slightly wilted.