Crisp-Fried Tofu and Greens
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 2 | Cakes tofu; frozen overnight and thawed | |
| 1/2 | c | Water or vegetable stock |
| 1 | ts | Cornstarch |
| 1/2 | c | Cornmeal or cornstarch |
| 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 |
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