Tofu & Swiss Chard Stir-fry (as seen in Webisode 12)

Recipe makes 4 servings.

Ingredients:

1 Tbsp soy sauce

1 Tbsp rice vinegar

3 tsp sesame oil, divided

1 Tbsp honey

1 Tbsp canola oil

2 garlic cloves, minced

1 Tbsp ginger, minced

1 large bunch of Swiss chard, stems trimmed, sliced into strips crosswise

2 carrots, sliced into rounds

1/2 head of cauliflower, chopped into florets

1/2 large zucchini, sliced into half-moons

1 red bell pepper, sliced into strips

1 1/2 cups of quinoa (dry), cooked

(You can add any vegetables you like: onions, mushrooms, eggplant, cilantro, etc.)

Directions:

1. In a small bowl, mix together the soy sauce, rice vinegar, and 2 tsp of the sesame oil.  Set aside.

2. In a non-stick pan, fry tofu in 1 tsp of sesame oil until golden in color.  Set aside. 

3. Heat a large flat-bottomed skillet over high heat.  When the skillet is hot, add canola oil.  Add the garlic and ginger and stir-fry for 10 seconds.  Add the Swiss chard and and stir-fry for 2-3 minutes.  Add the rest of the vegetables and stir-fry until the vegetables begin to soften, 3-4 minutes.  Add the honey and the pre-made sauce (from Step 1).  Stir fry until the Swiss chard stems and other vegetables are tender, but crisp. 

4. Serve over cooked quinoa. Enjoy.