another lovely tofu dish, always goes down well.........

[Guest guest]

CRISP-FRIED TOFU AND GREENS

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Ingredients:

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2 cakes of tofu, frozen overnight and thawed

1/2 cup water or vegetable stock

1 tsp cornstarch

1/2 cup cornmeal or cornstarch

 

Marinade:

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1/3 cup soy sauce

1/4 cup rice vinegar

1 tblsp finely grated gingerroot

2 cloves garlic, minced or pressed

dash cayenne

 

Sauce:

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3 tblsp soy sauce

1/4 cup dry sherry

2 tsp rice vinegar

2 tsp honey or brown sugar

 

Vegetables:

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3 tblsp oil

3 cloves garlic, minced or pressed

1 cup thinly sliced onion

6 cup mix of coarsely chopped pak choi, chard, kale,

nappa cabbage or 9 cup chopped spinach

 

Instructions:

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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 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.

 

* I cut the tofu into many more smaller triangles.