Friday 24 February 2012

King oyster mushrooms with chard and tofu



150g king oyster mushrooms (oyster mushrooms will do to, but they taste different)
500g chard
200g firm tofu
soy sauce
pepper, salt, vegetable broth
1 tblsp olive oil

Cut the tofu into small triangles and marinade with soy sauce (about 2-3 tblsp). Heat 1tbslp olive oil in a pan and add the tofu. Fry till tofu starts to turn golden. In the meanwhile cut the white chard stems into bite size and add, stirring frequently. Stack the green chard leaves, roll them up and cut into strips, add them to tofu and chard stems, stir. If all seems to dry, add only a few splashes water. After 2 minutes add the mushrooms, cut into slizes. Stir well, add fresh ground pepper, a little salt and a little vegetable broth. Cover with a lid and let cook for about 3-5 minutes, remove the lid and let cook for another minute, before serving. Full of proteins from mushrooms and tofu, the chard has a lot of vitamin K, A and E as well as magnesium, potassium and iron. You could serve this with rice or potatoes, but it's also totally fine on it's own! This is a fast, healthy and full of flavour dish which is very easy to prepare.


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