Crisp-fried tofu and greens
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cakes tofu; frozen overnight and thawed | |
| ½ | cup | Water or vegetable stock |
| 1 | teaspoon | Cornstarch |
| ½ | cup | Cornmeal or cornstarch |
| ⅓ | cup | Soy sauce |
| ¼ | cup | Rice vinegar |
| 1 | tablespoon | Finely grated gingerroot |
| 2 | Cloves garlic; minced or pressed | |
| 1 | dash | Cayenne |
| 3 | tablespoons | Soy sauce |
| ¼ | cup | Dry sherry |
| 2 | teaspoons | Rice vinegar |
| 2 | teaspoons | Honey or brown sugar |
| 3 | tablespoons | Oil |
| 3 | Cloves garlic; minced or pressed | |
| 1 | cup | Thinly sliced onion |
| 6 | cups | Mix of coarsely chopped pak choi; chard, kale, napa cabbage -or- |
| 9 | cups | Chopped spinach |
Directions
MARINADE
SAUCE
VEGETABLES
Source: The Moosewood Restaurant Kitchen Garden Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into ½-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 ⅛ to ¼ 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.
NOTE: I cut the tofu into many more smaller triangles.
FROM: DARSIE@...
(RICHARD DARSIE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .