Crisp-Fried Tofu And Greens

Crisp-Fried Tofu And Greens Recipe:

Crisp-Fried Tofu And Greens

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
dash      cayenne

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
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.

* I cut the tofu into many more smaller triangles.

Contributed by Richard Darsie
Source: The Moosewood Restaurant Kitchen Garden