Crisp-fried tofu and greens

4 Servings

Ingredients

Quantity Ingredient
2 Cakes tofu; frozen overnight and thawed
½ cup Water or vegetable stock
1 teaspoon Cornstarch
½ cup Cornmeal or cornstarch
⅓ cup Soy sauce
¼ cup Rice vinegar
1 tablespoon Finely grated gingerroot
2 Cloves garlic; minced or pressed
1 dash Cayenne
3 tablespoons Soy sauce
¼ cup Dry sherry
2 teaspoons Rice vinegar
2 teaspoons Honey or brown sugar
3 tablespoons Oil
3 Cloves garlic; minced or pressed
1 cup Thinly sliced onion
6 cups Mix of coarsely chopped pak choi; chard, kale, napa cabbage -or-
9 cups Chopped spinach

Directions

MARINADE

SAUCE

VEGETABLES

Source: The Moosewood Restaurant Kitchen Garden Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into ½-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 ⅛ to ¼ 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 tblsp 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.

NOTE: I cut the tofu into many more smaller triangles.

FROM: DARSIE@...

(RICHARD DARSIE)

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