Sweet and Sour and Spicy Tofu and Greens and Mushrooms. And a mouthful. Lots of mouthfuls.

Sweet and Sour and Spicy

For me, buying ingredients is like forming friendships. Sometimes I buy ingredients/choose not to be a bitch to someone for no particular reason. Most of the time, it’s because they’re pretty. And boom. Ingredients are purchased/bonds are formed for a lifetime. A beautiful, beautiful lifetime.

Swiss Chard, everybody. What a looker, right?

Tofu and Greens in Brown Sauce

Strolling down the vegetable aisle at my local Compare Foods (if you squint, “compare” looks like “whole”! And my vision is questionable!) its red ribs caught my eye. So, the same way I figure I’ll decide somewhere down the line whether or not my new friend is going to be a bff or kicked to curb, I bought a bunch of swiss chard with the intent on figuring out its fate at a later time. Quick fact: swiss chard, especially that from Compare Foods which may or may not be on its way out already, has a shorter shelf life than the majority of my friends. (I’m sorry, guy from a couple hours ago who asked me if I wanted to buy his Famous Amos cookies/Fruit Snacks/Nature Valley granola bars – this just isn’t working out.)

Luckily, I had a half dozen other lost souls bought-just-because ingredients sitting around in my fridge, biding their time til their date with the trash. Plus, I had a hankering for a Chinese style brown sauce. So then this happened. And my goodness did it happen.

Sweet and sour and spicy and a little too easy to consume in large, reckless portions (I live life on the edge!), this dish has it going on, in my opposite-of-humble opinion. The slight bitterness of swiss chard is good here for that little sour kick and the sweet sticky sauce is exactly the sweet sticky sauce I was craving. Also, tofu. Protein, you guys. Protein.


tofu chard and brown sauce

makes 2 big (3 cups or so each) servings

(this looks like a lot of ingredients – in reality it’s a lot of repeats)

brown sauce

  • ¾ cup vegetable stock
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 cloves of garlic, minced
  • 1 teaspoon minced ginger
  • 1 teaspoon Splenda Brown Sugar Blend
  • ½ teaspoon white sugar or a little bit of stevia
  • 1 tablespoon cornstarch
  • ½ jalapeno pepper (or more, but if you use half, you have the other half for the brown sauce), de-seeded and diced
  • ½ fresno pepper (or just more jalapeno), handled the same way as the jalapeno

tofu marinade

(optional. [I understand if you don’t feel like marinading your tofu. It’s okay. The brown sauce has a lot of the same flavors. I forgive you.])

  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon water
  • 1 teaspoon sweet white miso paste
  • 1 teaspoon minced ginger
  • 2 cloves of garlic
  • 2 – 3 tablespoons diced scallions
  • the other half of your chili peppers from the sauce
  • a squirt of sriracha

put it all together

  • 7 ounces or so of extra firm tofu, dried to death, cut into squares
  • 1 tablespoons sesame oil (or cooking spray)
  • ½ cup diced onion
  • red pepper flakes
  • 4-5 cups of chopped swiss chard
  • ½ cup sliced shiitake mushrooms

I’ll take a mouthful of mouthfuls, plz…


Start here! Toss the garlic in a food processor. Process! Add the everything else. Process! Toss your tofu with the marinade. Transfer your tofu/marinade to a tupperware or ziploc. Refrigerate for as long as you like. At least an hour. Then lots more.


Start here! Preheat your oven to 400. Line a baking sheet with parchment paper. Lay out your tofu squares on there. If you did do the marinade (why did you lie and say you didn’t feel like it, huh?!?? That is so like you!), drizzle the leftover juices on top of the squares. Bake for 20-25 minutes or so. Flip them over halfway if you like. They should puff up a bit and get to a light golden brown.

While those are baking, combine your vegetable stock, soy sauce, rice vinegar, and cornstarch in a food processor. Do the processing thing. Add the other ingredients. Adjust to your own personal taste.

Whip out a large, deep skillet or wok. Heat up your sesame oil over medium heat. Cook the diced onions for a few minutes or until they become slightly translucent. Add a few shakes of red peppers flakes. Cook a touch more. Add your mixture from the food processor. Bring to a boil and then down to a simmer. Cover and cook for 5 minutes or until the sauce has thickened a little. Add your chard and mushrooms and toss it with the cooking brown sauce. Cover again and let it simmer another 10 minutes or so or, if you’re being wonderfully timely, until your tofu squares are done baking. Basically, until the sauce is thick and the chard and mushrooms are fully cooked down. Add the baked tofu. Toss some more. Eat. Eat!!


per 1/2 recipe

300 calories //29g carbs // 10g fat // 20g protein // 6g fiber // 9g sugar // 102% DV Vitamin A // 65% DV Vitamin C // 19% DV Calcium // 29% DV Iron


One comment

  1. This looks *so* delicious and warm and heavenly! And what divine photos to boot – can’t wait to stock up on tofu again, My only sadness is the little scrapings of miso I’ve seen are extremely expensive, but I guess one can make do somehow 🙂 Yum!

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