Crispfried Tofu And Greens |
Course : Tofu
Serves: 4 - 6 |
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Ingredients:
2 pieces cakes of tofu -- frozen overnight and thawed |
1/2 Cup water or vegetable stock |
1 Teaspoon cornstarch |
---Marinade: |
1/3 Cup soy sauce |
1/4 Cup rice vinegar |
1 tablespoons finely grated gingerroot |
2 Cloves garlic minced or pressed |
1 Dash cayenne |
---Saucce: |
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 |
7 Cups mix of coarsely chopped pak choi -- chard, kale, cabbage or spinach |
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Preparation / Directions:
Gently squeeze as much liquid out of thawed tofu as possible. Cut to
crosswish 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. All to soak
for at least 10 minutes or absord 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 oil, for 34 minutes on each side. Drain and keep warm in 200
degree oven. Add leftover marinade to sauce mix. Heat 3tablespoons
oil in a wok. Stir fry garlic and onion until onion is tender. Add
greens and continue stirfrying until just wilted but not mushy. Add
sauce mix and fried tofu. Serve with rice.
You can cut the tofu into many more smaller triangles...
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Nutritional Information:
573 Calories (kcal); 41g Total Fat; (70% calories from fat); 9g Protein; 30g Carbohydrate; 0mg Cholesterol; 8583mg Sodium |
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