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2 cakes of tofu, frozen overnight and thawed<br><br>
1/2 cup water or vegetable stock<br><br>
1 tsp cornstarch<br><br>
1/2 cup cornmeal or cornstarch<br><br>
1/3 cup soy sauce<br><br>
1/4 cup rice vinegar<br><br>
1 tblsp finely grated gingerroot<br><br>
2 cloves garlic, minced or pressed<br><br>
dash cayenne<br><br>
3 tblsp soy sauce<br><br>
1/4 cup dry sherry<br><br>
2 tsp rice vinegar<br><br>
2 tsp honey or brown sugar<br><br>
3 tblsp oil<br><br>
3 cloves garlic, minced or pressed<br><br>
1 cup thinly sliced onion<br><br>
6 cup mix of coarsely chopped pak choi, chard, kale,<br><br>
nappa cabbage or 9 cup chopped spinach<br><br>
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<br><br>
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.<br><br><br><br>
* I cut the tofu into many more smaller triangles.<img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><br><br><br><br>
Do you love it? <img alt="" class="inlineimg" src="/images/smilies/guitarist.gif" style="border:0px solid;" title=":guitar:">
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