Go Back
Email Link
Print
Notes
Smaller
Normal
Larger
Crisp-Fried Tofu And Greens
Share by E-mail
Share on Facebook
Print Recipe
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.
--------------------------------------------------------------------------------------------------
Course
Crockpot / Slow cooker
/
Main Dish
/
Vegetables
Diets
Vegetarian