Tofu and Chard in Coconut-Lime Sauce
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
INGREDIENTS
3 cups vegetable stock
Grated ring from one lime
ΒΌ cup lime juice about 2 medium limes
1 tbsp. Thai fish sauce
2 tsp. fresh ginger peeled and chopped
14 oz. tofu cubed
1 14-oz. can coconut milk full fat
1 Thai chile for serving (optional)
Cooked millet, rice, wheat berries or other grain for serving
INSTRUCTIONS
Wash the chard then separate the leaves from the stalks by running your fingers from the bottom to the top of the stalk. Slice the stalks and chop the leaves keeping them separate.
To a medium large pot, add the vegetable stock, chard stalks, lime juice and rind, fish sauce, ginger, tofu and coconut milk. Bring to a boil over medium heat. Boil for 2 minutes.
Add the chopped chard leaves and boil for 1 additional minute.
Serve over cooked grains of your choice and garnish with crushed Thai chile.
From aleeksupreme.com