Three Way Sesame-Coated Tofu Strips with Spicy Broccoli and Chard

Stealing this calcium packed recipe straight from "Vegan Planet" by Robin Robertson, I love the name too! I added the chard, so I guess it's a tiny bit my recipe. Chard. Man, feel good about yourself if you eat chard, that stuff is intense. My mom is the chard queen; eats it for breakfast, just like Alicia Silverstone. Have a plan if you buy it, because otherwise you'll just let it sit there and you'll keep thinking you'll use it. Believe me. So, I had success with chard this time around. And this meal was killer:

2 1/2 cups broccoli florets

2-3 leaves of chard, chopped in 2 inch strips,

1/4 tahini (sesame paste)

2 tablespoons tamari or soy sauce

1/3 cup water or as needed

1 cup sesame seeds

One 12-16 ounce package extra-firm tofu (organic and local is much better, if you can find it),drained and cut into 1/2 inch wide by 1/2 inch thick strips

2 tablespoons peanut oil (I used safflower oil)

1/2 tsp red pepper flakes (I 1 tsp)

2 teaspoons sesame oil

1. Chop brocolli and chard. Get the broccoli ready to be steamed.

2. In a small, shallow bowl, combine tahini, 1 tbl tamari, and enough water to make a smooth. Place sesame seeds on a plate, dredge tofu strips in tahini mixture and roll in sesame seeds.

3. Heat the 1 tbl oil in a large skillet over medium, fry the tofu until brown on all sides, about 5-10 minutes. Meanwhile, steam the broccoli for 2-3 minutes. When tofu is done, transfer to a plate and cover

4. Using the same pan, heat the rest of the oil ,add the red pepper flakes, broccoli and chard and stir fry for a minute or two, until the chard is beginning to soften and is hot. Splash with remaining tamari. Serve broccoli over tofu strips and drizzle the sesame seed oil.