This very quick and easy dish also has lots of visual appeal, with the white tofu standing out against a background of dark green Swiss chard. Serve it with rice.

Ingredients

• 1 bunch Swiss chard

• 2 green onions, chopped 

• 1/2 teaspoon paprika

• 2 cloves garlic, chopped

• 1/2 inch fresh ginger, chopped 

• 2 tablespoons soy sauce

• 4 blocks firm tofu (12 oz. each), cut into 1-inch cubes 

• 1/4 cup green peas

• 1 tablespoon oil

• 1 clove garlic, chopped

• 1/4 teaspoon ground black pepper

Method

1. Wash the Swiss chard and tear it into pieces, removing the stems. 

2. Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic. 

3. Stir in the soy sauce, tofu, and peas. 

4. In a separate frying pan, heat a tablespoon of oil very hot.

5. Stir in the black pepper. 

6. Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper. 

7. Cover the pan and let it steam for 30 seconds. 

8. Spread the greens on a serving platter and pour the tofu mixture on top2.

This recipe is excerpted from "The Lhasa Moon Tibetan Cookbook", ©1999, by Tsering Wangmo and Zara Houshmand. The cookbook offers the Lhasa Moon Restaurant's most popular Tibetan dishes, with a unique mix of Asian influences and Tibetan regional ones -- cuisine which delights vegetarians and meat lovers alive. Reprinted with permission from the publisher, Snow Lion Publications, Ithaca, NY.http://snowlionpub.com.
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About The Authors

TSERING WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco), is also a famous Tibetan actress, singer, and dancer. She is a founding member of Chakasam-pa Tibetan opera troupe in San Francisco.

 

ZARA HOUSHMAND is an Iranian-American writer. She is active in modern Iranian theatre, as well as traditional Balinese puppetry, and her own plays have been produced in San Francisco, Los Angeles, and New York. She cooks compulsively for friends and especially enjoys cooking for retreats.