TOFU SWISS CHARD STIR FRY ENJOY DAN:

                    TOFU SWISS CHARD STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil, divided

1 (8 Oz) package of firm tofu

2 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 onion, thinly sliced

1 tablespoon hoisin sauce

6 baby portabella mushroom, halved

1/4-cup vegetable broth

1 bell pepper, thinly sliced

1 large bunch Swiss chard, washed, stems diced and leaves shredded

1 pinch of red pepper flakes

1 tablespoon sesame seeds

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Drain the water from tofu and wrap in paper towels and place in a strainer with heavy weight on top.

2.   Let set 20-30 minutes.

3.   Cut into 1-inch cubes.

4.   In a wok heat 1 tablespoon olive oil over high-heat when sizzling.

5.   Add tofu and soy sauce and cook until golden brown and crispy.

6.   Set aside.

7.   Heat remaining oil in a wok over high heat, when sizzling.

8.   Add onion and sauté for 4 minutes.

9.   Add bell pepper, broth, mushrooms, balsamic vinegar, and hoisin sauce and sauté for 3-4 more minutes.

10.                Reduce heat add chard stem and leaves, red pepper flakes and sesame seeds tossing to combine.

11.                Return tofu to wok, cover and simmer for 4-5 minutes,

12.                Season with salt and pepper.

ENJOY DAN:                                 BON-APPETITE!!