Side Pannel
Crisp-Fried Tofu and Greens
Crisp-Fried Tofu and Greens
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
MARINADE
1/3 c Soy sauce
1/4 c Rice vinegar
1 tb Finely grated gingerroot
2 Cloves garlic; minced or
-pressed
1 ds Cayenne
SAUCE
3 tb Soy sauce
1/4 c Dry sherry
2 ts Rice vinegar
2 ts Honey or brown sugar
VEGETABLES
3 tb Oil
3 Cloves garlic; minced or
-pressed
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
rice.
NOTE: I cut the tofu into many more smaller triangles.
(RICHARD DARSIE)
1/3 c Soy sauce
1/4 c Rice vinegar
1 tb Finely grated gingerroot
2 Cloves garlic; minced or
-pressed
1 ds Cayenne
SAUCE
3 tb Soy sauce
1/4 c Dry sherry
2 ts Rice vinegar
2 ts Honey or brown sugar
VEGETABLES
3 tb Oil
3 Cloves garlic; minced or
-pressed
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
rice.
NOTE: I cut the tofu into many more smaller triangles.
(RICHARD DARSIE)
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