Crisp fried Tofu and Greens

Crisp fried Tofu and Greens


  • 2 cakes tofu, frozen overnight and thawed
  • 1/2 c water or vegetable stock
  • 1 tsp cornstarch
  • 1/2 c cornmeal or cornstarch
  • 1/3 c soy sauce
  • 1/4 c rice vinegar
  • 1 T finely grated gingerroot
  • 2 cloves garlic, minced or pressed
  • dash cayenne
  • 3 T soy sauce
  • 1/4 c dry sherry
  • 2 tsps rice vinegar
  • 2 tsps honey or brown sugar
  • 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.

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