Crisp-Fried Tofu and greens

(Source: The Moosewood Restaurant Kitchen Garden)

Ingredients

Main part

• 2 cakes of tofu, frozen overnight and thawed
• 1/2 c water or vegetable stock
• 1 tsp cornstarch
• 1/2 c cornmeal or cornstarch

Marinade

• 1/3 c soy sauce
• 1/4 c rice vinegar
• 1 T finely grated gingerroot
• 2 cloves garlic, minced or pressed
• dash cayenne

Sauce:

• 3 T soy sauce
• 1/4 c dry sherry
• 2 tsp rice vinegar
• 2 tsp honey or brown sugar

Vegetables:

• 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

Directions

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 flavours. 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.

* I cut the tofu into many more smaller triangles.