4 large cloves garlic, minced, divided
2 tablespoons red miso paste
5 teaspoons packed, fresh grated ginger
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon toasted peanut oil, divided
1 block firm tofu, pressed very dry by wrapping several layers of paper towel and weighing it down with a plate or heavy can or jar.
1/2 teaspoon cornstarch, plus more if needed
1/2 bunch kale, stemmed and sliced into strips, then roughly chopped, dry well
1/2 bunch chard, stemmed, cut into strip, then roughly chopped, dry well
1 tablespoon black sesame seeds for garnish
1. Add half the garlic to a mini food processor with the miso, ginger, vinegar, and sesame oil. (You can also use a blender.)
2. Set a large skillet or wok over high heat until drops of water sizzle and evaporate. Add 1 tablespoon peanut oil and tofu, stir fry until tofu begins to turn golden brown, about 5 minutes. Sprinkle in cornstarch and continue stir-frying until tofu loses its sheen and get 1 shade darker, 3 minutes longer. Transfer to a plate.
3. Add the remaining teaspoon of peanut oil and remaining garlic to the skillet or wok. Stir-fry for 30 seconds, then add the greens. Toss until the greens wilt, about 2 minutes.
4. Return the tofu to the skillet, scrape in half the miso dressing and heat through completely. (If the dish looks watery, add in an additional teaspoon of cornstarch and continue cooking until the moisture evaporates.) [Note from Debbie: never add cornstarch directly to hot liquid or it will make a gluey lump. Always dissolve it in a small amount of cold liquid, then pour/stir this into your hot liquid.]
5. Garnish with the sesame seeds and pass the remaining miso dressing alongside. Serve immediately.
You can serve this over steamed black rice (forbidden rice) to make the dish heartier.