Recipe: Crisp-Fried Tofu and Greens

CRISP-FRIED TOFU AND GREENS

2 cakes of tofu, frozen overnight and thawed
1/2 cup water or vegetable stock
1 teaspoon cornstarch
1/2 cup cornmeal or cornstarch
MARINADE:
1/3 cup soy sauce
14 cup rice vinegar
1 tablespoon finely grated ginger root
2 cloves garlic, minced or pressed
Dash of cayenne
SAUCE:
3 tablespoons soy sauce
1/4 cup dry sherry
2 teaspoons rice vinegar
2 teaspoons honey or brown sugar
VEGETABLES:
3 tablespoons oil
3 cloves garlic, minced or pressed
1 cup thinly sliced onion
6 cups mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 cups 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 teaspoon 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 tablespoons oil in 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.

Adapted from source: The Moosewood Restaurant kitchen garden by David P. Hirsch