Recipe Archives->Vegetarian->Fried Tofu Greens

CRISP-FRIED TOFU AND GREENS

2 cakes tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch

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

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 1/2-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.

Printable version: fried-tofu-greens.txt.