Crisp-Fried Tofu and Greens
cornmeal
Ingredients
- 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
- 2 1/2 cakes of tofu, frozen overnight and thawed
- 1/3 c soy sauce
- 1/4 c rice vinegar
- 1 T finely grated gingerroot
- 2 cloves garlic, minced or pressed
- dash cayenne
- 3 T soy sauce
- 1/4 c dry sherry
- 2 tsp rice vinegar
- 2 tsp honey or brown sugar
- 1 c cornmeal or cornstarch
Instructions
- 1
Gently squeeze as much liquid out of thawed tofu as possible.
- 2
Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.
- 3
Combine marinade ingredients and mix well.
- 4
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.
- 5
Prepare sauce mix by combining all ingredients in a small bowl.
- 6
In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
- 7
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.
- 8
Drain and keep warm in 200F oven.
- 9
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
- 10
Stir-fry garlic and onion until onion is tender.
- 11
Add greens and continue stir-frying until just wilted but not mushy.
- 12
Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
- 13
Add reserved fried tofu. Serve with rice.