Recipes
Return to previous pageTofu Stacks with Carrot Salad
(3 ratings)
Don't be put off by the amount of steps, the prep is simple and the results divine!
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
- 1 pound high-protein tofu, drained
- 2 minced garlic cloves
- 2 tablespoons minced ginger
- 4 green onions, chopped, divided
- 6 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 bunches Swiss chard
- 8 shiitake mushrooms, stemmed and thinly sliced
- Salad
- 4 carrots, shredded
- 1/2 cup cilantro, chopped
- 4-5 teaspoons rice wine vinegar (unseasoned)
- 1 teaspoon chili sauce, more if desired
- 1/4 teaspoon sea salt
Instructions
- Cut block of tofu in half and in half again. leaving you with 4 individual blocks of tofu. Cut each block into 3 slim slices of tofu. You will be left with 12 slices total. Place in a single layer in a shallow pan.
- In a small bowl, combine the garlic, ginger, 1/2 of the chopped green onions, low sodium soy sauce and toasted sesame oil. Pour over tofu and marinate for 10 minutes.
- While the tofu is marinating, prepare the vegetables and carrot salad. Remove the Swiss chard from the stalk and chop into bite size pieces.
- In a large bowl, toss shredded carrots, chopped cilantro, and reserved green onions together. Add rice vinegar, chili paste, and sea salt. Mix well to combine.
- Remove sliced marinated tofu and set aside. Reserve leftover marinade for cooking the greens and mushrooms.
- Heat a medium skillet over medium-high heat. Add the reserved tofu marinade, mushrooms and Swiss chard. Cover and cook until tender. Remove vegetables from pan and keep warm.
- Using the same non-stick skillet, on medium high heat, sear the sliced tofu 2-3 minutes per side until browned and slightly crispy. Remove from heat and set aside.
- To assemble the tofu stacks; layer one piece of cooked tofu on the plate followed by about 2-3 tablespoons of cooked greens and mushrooms. Layer the second piece of tofu and follow with another layer of greens, finishing the stack with a third piece of cooked tofu. Repeat with remaining tofu and filling. Serve each stack with 1/2 cup of the carrot salad.
Tips
- If you like heat , add more chili paste.
Client Comments
- Coach Ben
- 4/21/2010
- I love this recipe! The carrot slaw alone makes this recipe waaaaaay worth it, but then as a bonus you get all of those wonderful greens. One of my favorites during rainy weather because this tastes like the summer to me.
- barbara
- 4/25/2009
- Very tasty! we ate all of the greens with just 2 servings, but would have liked more greens. I cooked extra tofu and found that the carrot salad on top of the cold tofu makes a great snack.
- Lisa B
- 3/10/2009
- This recipe is very pretty when plated . I LOVE the Carrot Salad. I added a bit more Chili Sauce for the Zip of it.. . VERY Good recipe. If you don't want to use Shiitakes, you can switch to another kind of Mushroom. The amount is open also .. mushrooms are a K-Zero.
