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Unsunaba Usachi (Tofu and Swiss chard salad)

Featured in the Honolulu Star-Advertiser on August 29, 2012.

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Ingredients:

Unsunaba Usachi (Tofu and Swiss chard salad)

  • 1/2 block (16-20 ounces) firm tofu
  • 1 bunch Swiss chard (5-6 leaves)
  • 1 tablespoon salt, heaping (for boiling)
  • 1 1/2 tablespoons shiro miso (white soybean paste) (available in the Asian section at local supermarkets)
  • 1 tablespoons sugar
  • 1/2 tablespoon salt
  • 1 to 2 tablespoons creamy peanut butter (optional)
  • 1 tablespoon white sesame seeds, toasted and ground

Directions:

  1. Cut tofu in thirds; drain.
  2. Place slices between several layers of paper towels.
  3. Cover and refrigerate 3-4 hours or overnight.
  4. Cut leaf from stem of the Swiss chard.
  5. Cut stems lengthwise into fourths.
  6. Boil water with salt; add stems and boil for about 3-5 minutes.
  7. Add leaves and boil about 2 more minutes.
  8. Drain and rinse with cold water.
  9. Squeeze out water and cut into 1-inch lengths.
  10. In a large bowl, blend miso, sugar, salt and peanut butter until smooth.
  11. Crumble tofu into mixture.
  12. Add Swiss chard, mix gently and refrigerate.
  13. Arrange in a bowl and sprinkle with sesame seeds.

Makes 6 servings.

Approximate Nutrient Analysis per serving (including optional 2 tablespoons peanut butter):
200 calories, 12 g fat, 2 g saturated fat, 0 mg cholesterol, greater than 1200 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g sugar, 18 g protein

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