I cut tofu horizontally, which made it easier to handle and marinated for two hours. Doubled the ginger and used chinese mustard greens (tender and peppery) instead of chard, and followed others' advice to save the marinade to drizzle on top of everything. It was okay, and we enjoyed it, but it's nothing to rave about. Served with short-grain brown rice and some melon slices.
Tofu and Swiss Chard Stacks
Comments and Reviews 1-2 of 2
EllenDeller Posted: 09/20/09
kipsnk Posted: 07/14/09
The marinated tofu was OK, not amazing. I used extra firm because I like the texture better. The chard mixture was very good.