Crisp-Fried Tofu And Greens

* Exported from MasterCook II *

Crisp-Fried Tofu And Greens

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Marinades
Tofu Vegetables
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tofu Cakes -- freeze and thawed
1/2 Cup Vegetable Stock -- or water
1 Teaspoon Cornstarch
1/2 Cup Cornstarch -- or cornmeal
-----Marinade-----
1/3 Cup Soy Sauce
1/4 Cup Rice Vinegar
1 Tablespoon Ginger Root -- finely grated
2 Cloves Garlic -- minced or pressed
1 Dash 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 Onion -- thinly sliced
6 Cups Cabbage Mix -- coarsely chopped *

* pak choi, chard, kale, nappa or 9 cup 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 tablespoon 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.

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Serving Ideas : Serve with rice.