300 gr tofu, cut in cubes
3 onions, chopped in big pieces
1 tbsp SONNENTOR Yokos Tofu Spice
300 gr Swiss chards, washed
2 cloves of garlic, finely chopped
2 tbsp sesame oil
2 tbsp sesame seeds
salt to taste
Marinate the tofu and onions with the Yokos Tofu spice and enough canola oil to coat them evenly. Add salt to taste and let sit for about 20 minutes.
Heat up your wok and once hot pour in the tofu and onions. Cook until golden brown and make sure you regularly stir them around! Remove from the wok and once they cool down a bit you can make them into kebabs.
Pour a couple of tablespoons of canola oil, chuck in the garlic and a few second later the swiss chard. Keep stirring and cook until soft. Add the sesame oil, sesame seeds and salt to taste and cook for another few minutes.
Serve the chards and kebabs with Basmati or Jasmin rice.