Recipe Steamed Soft Tofu with Swiss Chard and Sauce.

[Mountain Cat]

Prep Time: 10 minutes (most can be done while the Swish chard/tofu is cooking and then cooling).
Cook Time: 5 minutes.
Rest Time: About 5 minutes or until cool enough to retrieve from steamer.
Serves: 1-2.
Cuisine: East Meets West.

Steamed Soft Tofu with Swiss Chard​

The Dish Proper:

• 3 leaves of Swiss chard.
• 7 ounces / 200 grams soft tofu. (Half a package as sold in the US.)

The Sauce:

• Juice of one lemon.
• 1 tablespoon gluten-free tamari or soy. (You could happily thicken the sauce by using a good gluten-free teriyaki sauce instead.)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sesame oil (mild or spicy).
• 1/8 teaspoon ground black pepper.
• 1 scallion/green onion.

Find your steamer, and be sure you have a plate that can fit in it. Then, arrange the chard leaves on that plate, cutting or breaking into halves if you need to.

Rinse and slice the tofu, and cut into 10 slices. Arrange atop the Swiss chard so that much of their surface is exposed.

Set up your steamer – as the water in the main pot below begins to simmer, then boil, put the plate in the top part of the steamer, off stage. When the water boils, insert the steamer part with the chard and tofu, cover, and reduce heat to about half.

Steam for five minutes, then remove from heat, and remove lid. (You may start prepping the sauce, now.)

Allow to cool long enough that the steaming element can be removed from the pot.

Remove that, and then gently remove the plate with the food from the steaming element.

For the sauce, combine all the sauce items except the scallion in a small bowl.

Spoon the quantity of sauce you want over the top of the tofu. Sprinkle some of the scallion on, from both the white and the green ends.


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Any leftovers can be reserved for a future dish