Recipe - Crisp-Fried Tofu And Greens

2 Cakes tofu; frozen overnight
and thawed
One half cup Water or vegetable stock
1 teaspoon Cornstarch
One half cup Cornmeal or cornstarch

MARINADE
1/3 cup Soy sauce
One fourth cup Rice vinegar
1 tablespoon Finely grated gingerroot
2 Cloves garlic; minced or
pressed
1 ds Cayenne

SAUCE
3 tablespoon Soy sauce
One fourth cup Dry sherry
2 teaspoon Rice vinegar
2 teaspoon Honey or brown sugar

VEGETABLES
3 tablespoon Oil
3 Cloves garlic; minced or
pressed
1 cup Thinly cut or sliced up onion
6 cup Mix of coarsely chopped pak
choi; chard, kale, napa
cabbage or
9 cup Chopped spinach

Source: The Moosewood Restaurant Kitchen Garden

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 One fourth 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.

NOTE: I cut the tofu into many more smaller triangles.

FROM: DARSIE@ECE.UCDAVIS.EDU

(RICHARD DARSIE)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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