Fried Tofu and Greens Sauce
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 T. finely grated gingerroot
2 cloves garlic, minced or pressed
Sauce: 3 T. 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
Cut tofu crosswise into 1/2-inch thick slices, then
to make 4 triangles.* Combine marinade ingredients
and mix well.
Arrange tofu triangles in one layer in a dish and
marinade. Allow to sit for at least 10 minutes to
flavors. Prepare sauce mix by combining all ingredients
small bowl. In a separate bowl mix the water or stock
1 tsp. cornstarch. Dredge marinated tofu pieces in
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
continue stir-frying until just wilted but not mushy.
mix and cornstarch mix and stir-fry just until sauce
Add reserved fried tofu. Serve with rice.