CRISP-FRIED TOFU AND GREENS

[Guest guest]

CRISP-FRIED TOFU AND GREENS

From; The Moosewood Restaurant Kitchen Garden

 

2 cakes of tofu, frozen overnight and thawed

1/2 c. water or vegetable stock

1 tsp. cornstarch

1/2 c. cornmeal or cornstarch

Marinade: 1/3 c. soy sauce

1/4 c. rice vinegar

1 tbsp. finely grated gingerroot

2 cloves garlic, minced or pressed

dash cayenne

 

Sauce:

3 tbsps. soy sauce

1/4 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 1/2-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.