Crispfried tofu and greens
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | \N | Cakes of tofu, frozen overnight and thawed |
| ½ | cup | Water or vegetable stock |
| 1 | teaspoon | Cornstarch |
| ½ | cup | Cornmeal 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
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2inch 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 34 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stirfry garlic and onion until onion is tender. Add greens and continue stirfrying until just wilted but not mushy. Add sauce mix and cornstarch mix and stirfry just until sauce is thickened. Add reserved fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles. Source: The Moosewood Restaurant Kitchen Garden Shared by Richard Darsie