Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | 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 \N | 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 \N | 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 |
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, .