Tofu and Chard in Coconut-Lime Sauce

My CSA farm share has started and it is nice to see those deep, dark greens in the farm shed once again, fresh from the fields and ready to take home and cook!  This week we received chard, arugula, bok choy, kale, and radishes.  Opening the refrigerator and contemplating the possibilities brings great joy to my daily “what are we having for dinner?” decision.

It’s fun to share this recipe with you, which has been part of my repertoire since 2003, when I first made it with friends.  Minor modifications have crept in over the years.  The original recipe was for a soup, but for us it works much better as sauce served over rice or millet.  Here I add chard, but any hardy, mild green would work well with the coconut and lime, the dominant flavors in the sauce.

Chard is a subspecies of the common garden beet, Beta vularis and its wild ancestor, the sea beet. Sea beets are native to much of the Mediterranean region and southern Asia.  Unlike beets, which have been selected to produce flavorful roots, chard is selected to produce large tender leaves and thick, meaty stalks.  Some heirloom varieties available today go back to the 16th century (Harold McGee). I find that the more colorful the chard stalks, the more the flavor resembles that of beets.

chard

ingredients

Tofu Chard Coconut Lime

Tofu Chard Coconut Lime

Print Recipe
Tofu and Chard in Coconut-Lime Sauce
Adapted from a recipe originally published in Cooking Light, January 2003.   This dish is wonderfully refreshing and works great on a cool spring evening. It comes together and cooks in less than 20 minutes making it a perfect weeknight dinner.
Tofu Chard Coconut Lime
Servings
people
Ingredients
  • 3 cups vegetable stock
  • Grated ring from one lime
  • ¼ cup lime juice about 2 medium limes
  • 1 tbsp. Thai fish sauce
  • 2 tsp. fresh ginger peeled and chopped
  • 14 oz. tofu cubed
  • 1 14-oz. can coconut milk full fat
  • 1 Thai chile for serving (optional)
  • Cooked millet, rice, wheat berries or other grain for serving
Servings
people
Ingredients
  • 3 cups vegetable stock
  • Grated ring from one lime
  • ¼ cup lime juice about 2 medium limes
  • 1 tbsp. Thai fish sauce
  • 2 tsp. fresh ginger peeled and chopped
  • 14 oz. tofu cubed
  • 1 14-oz. can coconut milk full fat
  • 1 Thai chile for serving (optional)
  • Cooked millet, rice, wheat berries or other grain for serving
Tofu Chard Coconut Lime
Instructions
  1. Wash the chard then separate the leaves from the stalks by running your fingers from the bottom to the top of the stalk. Slice the stalks and chop the leaves keeping them separate.
  2. To a medium large pot, add the vegetable stock, chard stalks, lime juice and rind, fish sauce, ginger, tofu and coconut milk. Bring to a boil over medium heat. Boil for 2 minutes.
  3. Add the chopped chard leaves and boil for 1 additional minute.
  4. Serve over cooked grains of your choice and garnish with crushed Thai chile.

 

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