Ponzu Tofu

Add 4 cups of water to a small saucepan with a pinch of salt, and drop in the bag of quinoa without opening. Bring to a boil and cook for 10 minutes. Remove the bag from the saucepan, drain the water, and return the bag of quinoa to the saucepan off of the heat to keep warm. Leave the quinoa in the bag until you’re ready to plate.

Peel and thinly slice the onion. Peel and mince 1 tsp of the ginger. Peel and mince the garlic. Thinly slice the Swiss chard stems and chop the leaves. Drain the tofu, pat dry with paper towels, and cut into cubes. In a medium bowl, whisk together just 3 tbsp ponzu sauce, cornstarch, rice wine, and ½ cup water.

Place a large skillet or a wok over high heat with 2 tbsp vegetable oil. Once the oil is hot, add the tofu and sprinkle with salt and pepper. Cook, turning occasionally, until browned in places, about 3 to 4 minutes. Transfer the crispy tofu to a plate.

Reduce heat to medium and add the sliced onion to the skillet. Cook for 30 seconds, then add the ginger, garlic, Swiss chard stems, and kohlrabi. Cook until the onion has softened, about 2 to 3 minutes. Add the Swiss chard leaves and stir until slightly wilted, about 1 minute.

Give the ponzu mixture another whisk and add it to the skillet, along with the crispy tofu. Toss the stir-fry to combine, reduce heat to low, and simmer until sauce thickens, about 1 to 2 minutes.

In a small bowl, mix together the remaining ponzu sauce and Vegenaise. To serve, divide the quinoa between large plates. Top with the tofu kohlrabi stir-fry and drizzle with creamy ponzu sauce.