Chilli Tofu with Chard

Serves 2

Another haul of chard from the allotment, honestly it all brings me such joy!

Despite picking what felt like a generous bunch for two people, once cooked it wilts down to practically nothing, but still it provided an excellent addition to our meal.

A vegan fare of tofu, onion and chard, fried with soy, sugar and crispy chilli oil. Served on top of coconut rice. Honestly it was so good. Make it even if you don’t have a bunch of chard!

Ingredients:

Oil

Firm tofu, drained and cubed

1 White onion, halved and sliced 

A bunch of chard (or a pak choi) shredded

2 tbsp soy sauce (gluten-free if required)

2 heaped tbsp crispy chilli oil (or just one if you don’t like it too spicy)

2 tsp sugar

Step 1: Heat a wok or large frying pan over a high heat. Add a tbsp oil, and then the tofu. 

Step 2: Once the tofu has cooked for a couple of minutes, add the sliced onion and chard and start moving it around the wok.

Step 3: add the soy, crispy chilli oil and sugar and cook for a couple of minutes until everything is soft, the tofu is hot and coated in the wonderful flavours, the chard (or pak choi) is wilted and the onions are translucent.

Serve immediately, over rice.