Vietnam - Crisp-Fried Tofu And Greens

Crisp-Fried Tofu And Greens

Ingredients

-       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 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.

* I cut the tofu into many more smaller triangles.