2 14-ounce packages of extra-firm tofu, drained and diced into 1-inch cubes
1 tablespoon of ghee
2 teaspoons sesame oil
2 tablespoons of sesame seeds
3 tablespoons of soy sauce, divided
½ a white onion, diced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
10 ounces baby chard
1 carrot, julienned
1 zucchini, chopped into 1-inch quarters
2 cups cooked basmati rice
In a non-stick skillet, melt the ghee over medium-high heat. Add in the tofu, and drizzle one tablespoon of soy sauce over top. Stir the tofu in the skillet until all sides are brown.
Add in the carrots, garlic, onion, and ginger—Cook for one minute.
Add in the zucchini and remaining soy sauce and cook for two minutes.
Add in the baby chard, and saute until the leaves are wilted.
Stir in the sesame seed and sesame oil.
Plate the stir fry along with half a cup of rice. Garnish with sesame seeds. Serve and enjoy!
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