Crisp-Fried Tofu And Greens

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Ingredients

  • 2 cakes of tofu frozen overnight and thawed
  • ½ c water or vegetable stock
  • 1 tsp cornstarch
  • ½ c cornmea l or cornstarch
  • Marinade:
  • ———
  • ⅓ c soy sauce
  • ¼ c rice vinegar
  • 1 T finely grated gingerroot
  • 2 cloves garlic minced or pressed
  • dash cayenne
  • Sauce:
  • ——
  • 3 T soy sauce
  • ¼ c dry sherry
  • 2 tsp rice vinegar
  • 2 tsp honey or brown sugar
  • Vegetables:
  • ———–
  • 3 T oil
  • 3 cloves garlic minced or pressed
  • 1 c thinly sliced onion
  • 6 c mix of coarsely chopped pak choi chard, kale,
  • nappa cabbage or 9 c. chopped spinach

Instructions

  • Gently squeeze as much liquid out of thawed tofu as possible.
  • Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
  • Combine marinade ingredients and mix well.
  • Arrange tofu triangles in one layer in a dish and cover with marinade.
  • Allow to sit for at least 10 minutes to absorb the flavors.
  • Prepare sauce mix by combining all ingredients in a small bowl.
  • In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
  • Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side.
  • Drain and keep warm in 200F oven.
  • Add leftover marinade to sauce mix.
  • Heat 3 T. oil in a wok.
  • Stir-fry garlic and onion until onion is tender.
  • Add greens and continue stir-frying until just wilted but not mushy.
  • Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
  • Add reserved fried tofu.
  • Serve with rice.

Notes / Tips / Wine Advice:

* I cut the tofu into many more smaller triangles.
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Course Crockpot / Main Dish / Vegetables
Diets Vegetarian