Tofu And Swiss Chard Stacks - cooking recipe

Ingredients

Tofu
2 tablespoons low sodium soy sauce
1 tablespoon mirin (sweet rice wine)
2 teaspoons rice vinegar
1 teaspoon honey
1 (12 1/3 ounce) package water-packed reduced-fat firm tofu, drained
cooking spray
Greens
1 teaspoon dark sesame oil
1 cup thinly sliced shiitake mushroom caps
1 1/2 teaspoons minced peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
4 cups thinly sliced swiss chard
1/2 teaspoon sesame seeds, toasted
2 teaspoons low sodium soy sauce

Preparation

To prepare tofu, combine the first 4 ingredients, stirring with a whisk. Cut tofu lengthwise into 4 equal slices.
Carefully place tofu in an 11 x 7-inch baking dish. Pour the soy sauce mixture over tofu. Cover and refrigerate 30 minutes, carefully turning once.
Preheat broiler.
Remove tofu from dish; discard marinade. Place tofu on a baking sheet coated with cooking spray.
Broil 10 minutes on each side or until tofu is lightly browned.
To prepare greens, heat oil in a large nonstick skillet over medium heat. Add mushrooms, ginger, pepper, and garlic; cook 1 minute, stirring frequently.
Add chard and sesame seeds; cook 3 minutes or until chard wilts, stirring frequently. Stir in 2 teaspoons soy sauce.
Place 1/4 cup chard mixture on each of 2 plates; top each serving with 1 tofu slice. Repeat layers with remaining chard and tofu.