Ingredients:
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2 cakes of tofu, frozen overnight and thawed
1/2 cup water or vegetable stock
1 tsp cornstarch
1/2 cup cornmeal or cornstarch
Marinade:
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1/3 cup soy sauce
1/4 cup rice vinegar
1 tblsp finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:
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3 tblsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables:
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3 tblsp oil
3 cloves garlic, minced or pressed
1 cup thinly sliced onion
6 cup mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 cup chopped spinach
Instructions:
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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 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.
* I cut the tofu into many more smaller triangles.
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