Sesame-Soy Marinated Tofu with Swiss Chard
- For the tofu
- 500 grams Tofu
- 1 tablespoon Sesame seeds
- 5 tablespoons sesame oil
- 5 tablespoons balsamic vinegar
- 5 tablespoons soy sauce
- 1 tablespoon sweet Miso paste
- 1 tablespoon Oyster sauce
- finely chopped cilantro
- 1 teaspoon Sambal oelek
For the tofu: Heat the oven broiler. Alternatively, heat a skillet on the stove.
In a bowl, whisk the sesame seeds with the sesame oil, balsamic vinegar, soy sauce, miso, oyster sauce, cilantro and sambal oelek.
Cut the tofu into 1 cm (approximately 1/4 inch) slices. Place the tofu in a dish and cover with the sesame mixture. Allow to marinade in the refrigerator for a minimum of 2 hours and up to 2 days.
For the swiss chard: Rinse the swiss chard and remove the stalks. Peel and finely chop the onion. Heat the oil and soy sauce in a skillet. Add the swiss chard and onion, season with salt and pepper to taste, and cook until wilted.
For the tofu: Place the tofu in a baking dish and cook under the broiler until golden brown, about 5-10 minutes.
For serving: Divide the swiss chard between plates. Top with the tofu.