Stir-Fried Chard and Mizuna with Tofu

Can a recipe be both penitent and delicious? Can the two ideas live together peacefully, cohabitating like the best of us? Can Nellie write her blog post like Carrie Bradshaw? Would you stop reading this blog if she were to continue writing in such a manner? You sure would, so let’s just talk about the recipe today: it’s healthy. I slathered it in Hoisin sauce, which was a mysterious condiment to me previously. I’d see it on tables to pour like dark molasses into my noodle soups at restaurants, and it’d give everything the taste of anise sugar syrup. Turns out this stuff is delicious on tofu.

It also uses a fancy feathery green called Mizuna. I found it at my local farmer’s market but you can probably find it at an Asian grocery store or possibly a Meijer if you’ve got one near you.

The unique part of this recipe is where they actually sautee the tofu before “marinating” it. The advantage of this is that you have none of the sogginess that comes from marinating tofu.

based off an Epicurious recipe

3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 head swiss chard, cleaned and stems removed
6 cups loosely packed mizuna (about 8 ounces)

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture (secret note, I used hoisin sauce and soy because I was running outta soy sauce).

Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then swiss chard. Toss until chard wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Transfer to platter. Place tofu on top, eat with chopsticks, and consider a future in hot yoga, disregard thought soon thereafter.