4 large cloves garlic, minced and divided
2 tablespoons 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 (14-oz.) block firm tofu, pressed very dry, cut into ½ inch dice
½ teaspoon arrowroot or cornstarch, plus more if needed
1 bunch chard, stems cut off, leaves shredded crosswise and stem sliced very thinly
1 tablespoon black sesame seeds for garnish
- Add half the garlic to a food processor with the miso, ginger, vinegar, and sesame oil. Whiz until emulsified.
- Set a large wok or skillet over high heat until drops of water sizzle and evaporate. Add 1 tablespoon peanut oil and tofu, and stir-fry until the tofu begins to turn golden brown, about 5 minutes. Sprinkle in arrowroot or cornstarch and continue stir-frying until tofu looses its sheen and turns one shade darker, 3 minutes longer. Transfer to a plate.
- Add the remaining teaspoon of peanut oil and remaining garlic to the wok or skillet. Stir-fry for 30 seconds then add the chard. Toss until the greens wilt and the stalks are crisp-tender, about 2 minutes. Return the tofu to the wok, scrape in half the miso dressing, and heat through completely. If dish looks watery, sprinkle in a little more cornstarch or arrowroot and continue cooking until liquid evaporates.
- Garnish with sesame seeds and pass the remaining miso dressing alongside. Serve immediately.
- This is delicious served over steamed black rice (forbidden rice).
Serves 4 – 6