• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crisp-Fried Tofu and Greens

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 Cakes tofu; frozen overnight
  • -and thawed
  • 1/2 c Water or vegetable stock
  • 1 ts Cornstarch
  • 1/2 c Cornmeal or cornstarch


1/3 c Soy sauce
1/4 c Rice vinegar
1 tb Finely grated gingerroot
2 Cloves garlic; minced or
1 ds Cayenne

3 tb Soy sauce
1/4 c Dry sherry
2 ts Rice vinegar
2 ts Honey or brown sugar

3 tb Oil
3 Cloves garlic; minced or
1 c Thinly sliced onion
6 c Mix of coarsely chopped pak
-choi; chard, kale, napa
-cabbage -or-
9 c 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 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

NOTE: I cut the tofu into many more smaller triangles.


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