|Peanut-sauced tofu, chard with garlic & ginger on rice. Yum.|
When you test recipes, you have a lot of leftovers. I had a bit of the peanut-sauced tofu that went into the vegetarian spring rolls. I had some leftover rice and a big bunch of chard leaves. It became my lunch today. Super fast and delicious.
I love leftovers!
The tofu recipe is in with the Vegetarian Spring Rolls from my last class.
The chard is a simple greens sauté, garlic, ginger, oil, salt, and pepper. Check out my post on kale for techniques and ideas for sautéing greens.