Tofu and Swiss Chard Stacks

Ingredients

Tofu

• 2 tablespoons low sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1 (12 1/3 ounce) package water-packed reduced-fat firm tofu, drained
• cooking spray

Greens

• 1 teaspoon dark sesame oil
• 1 cup thinly sliced shiitake mushroom caps
• 1 1/2 teaspoons minced peeled fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 4 cups thinly sliced swiss chard
• 1/2 teaspoon sesame seed, toasted
• 2 teaspoons low sodium soy sauce

Directions

1. 1

   To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices.

2. 2

   Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.

3. 3

   Preheat broiler.

4. 4

   Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray.

5. 5

   Broil 10 minutes on each side or until tofu is lightly browned.

6. 6

   To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently.

7. 7

   Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce.

8. 8

   Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.