Title: Crispfried Tofu and Greens
Categories: Blank
Yield: 1 Servings

Ingredients:

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:

1/3 cup soy sauce 1/4 cup rice vinegar 1 tblsp finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne

Sauce:

3 tblsp soy sauce 1/4 cup dry sherry 2 tsp rice vinegar 2 tsp honey or brown sugar

Vegetables:

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 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 1/8 to 1/4 inch of oil, for 34 minutes on each side. Drain and keep warm in 200F oven.

Add leftover marinade to sauce mix. Heat 3 tblsp 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. Converted by MMCONV vers. 1.40

previous

next