Rainbow Chard with Baby Bella’s and Tofu


My sister-in-law and I co-created this vegetarian dish the other night. It was pretty simple to make and is one of those meals that we consider über healthy.

1 package extra firm tofu, drained, pressed and cubed
1/2 onion diced
1/2lb baby Bella mushrooms, cut into quarters
1 bunch rainbow chard, leaves torn from stems, stems discarded
Siracha, oyster sauce, tamari and sesame seeds, salt and pepper all to taste.
1/2 cups brown rice and 3 cups water

What we did:
Add 3 cups brown rice and 1.5 cups water to a medium saucepan bring to boil and cook rice for approx. 50 minutes, lowering temperature to a simmer once the water has begun to boil.
In a wok, heat approx. 1/4 cup canola oil, and drop tofu cubes into hot oil-lower stove top temperature to medium high- fry up tofu- adding siracha, oyster sauce, tamari, sesame seeds, salt and pepper to taste about halfway through- until golden on the outside. Remove tofu from wok, add onions and sauté until soft, then add mushrooms and chard sautéing until chard leaves are wilted. Add tofu back to wok with chard mixture, stir together and then serve over brown rice.





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