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1
Mix together the soy sauce, 1 teaspoon of the ginger and the sugar.
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2
Toss with the tofu in a bowl, and set aside.
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3
Marinate for 15 minutes or longer.
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4
Refrigerate if not using right away.
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5
Meanwhile, fill a large pot with water and bring to a boil.
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6
Fill a bowl with ice water.
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7
When the water comes to a boil, salt generously and add the red chard leaves.
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8
Cook the chard 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water.
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9
Drain and squeeze out the water (you dont have to squeeze it completely dry).
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10
Chop coarsely and set aside.
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11
Trim the ends of the chard stalks, clean them well and slice crosswise, about 1/4 inch thick.
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12
Heat a large, heavy nonstick skillet or wok over high heat until hot enough to evaporate a drop of water on contact.
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13
Add 1 tablespoon of the oil, swirl to coat the pan and reduce the heat to medium-high.
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14
Lift the tofu from the marinade, and add to the pan.
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15
Stir-fry for two to three minutes, until lightly colored.
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16
Add the chard stalks, and stir-fry for 1 minute.
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17
Add the remaining tablespoon of oil and the garlic and remaining ginger, and stir together for about 30 seconds until fragrant.
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18
Stir in the blanched red chard, and stir-fry with the tofu for one minute.
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19
Add the tofu marinade and cook, stirring, for another minute or two, until heated through and fragrant.
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20
Remove from the heat and serve, with rice or noodles.
