Crisp-Fried Tofu And Greens
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.