1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
3 tablespoons ketchup
3 tablespoons plum sauce
2 tablespoons honey
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon finely minced fresh ginger
4-5 cloves garlic, finely minced
1 pound organic super firm tofu, diced (Trader Joe’s brand preferred)
1 tablespoon olive oil
1 (8 ounce) package fresh sugar snap peas
6 scallions, cut into 1-inch pieces
1 red pepper, seeded and cut into strips
1 cup packed fresh basil leaves
1 cup toasted cashews
1 tablespoons toasted sesame seeds
Steamed brown or white rice (optional)
In a medium bowl, make sauce by stirring together eight ingredients (ketchup through garlic). Combine tofu cubes and sauce, stirring gently. Place mixture in a plastic container with a tight-fitting lid. Marinate overnight in the refrigerator.
Heat a 12-inch nonstick skillet over high heat, add chard and a tablespoon or so of water and stir fry until wilted, about 5-6 or so minutes. Add another tablespoon or two of water during the cooking if greens are sticking. Remove wilted greens to a bowl and set aside.
Rinse out skillet and return to heat. Add oil, and when hot, add pea pods, scallions and pepper strips. Stir-fry for a minute or two, until vegetables are beginning to cook but are still crisp and brightly colored. Add tofu with all the marinade, and continue to stir-fry for a minute or two until the mixture is hot and bubbly. Add basil leaves and stir into hot mixture; they will wilt. Stir in cashews. Remove from heat.
To serve, place a portion of greens in a wide, shallow bowl and top with a portion of the tofu mixture. For heartier eaters or those who prefer it, top the greens with a scoop of hot steamed rice and then spoon the tofu mixture on top of the rice. Sprinkle tops with toasted sesame seeds, if desired. Pass the hot sauce for those who crave it.
If you don’t have a Trader Joe’s market nearby, feel free to substitute any brand of super firm tofu, or nigari tofu (a Japanese-style very firm tofu). Just don’t use the soft, silken or medium tofu varieties or it will likely crumble into a big mess!