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Crisp-Fried Tofu And Greens

This Crisp-Fried Tofu And Greens recipe uses Tofu Cakes, Vegetable Stock, Cornstarch, Cornstarch Marinade, and Soy Sauce. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 2
• 1/2 cup
• 1 tsp
• 1/2 cup
• 1/3 cup
• 1/4 cup
• 1 tbsp
• 2 clove
• 1 dash
• 3 tbsp
• 1/4 cup
• 2 tsp
• 2 tsp
• 3 tbsp
• 3 clove
• 1 cup
• 6 cup

Method (preview)

1. 1

   Pak choi, chard, kale, nappa or 9 cup chopped spinach

2. 2

   Gently squeeze as much liquid out of thawed tofu as possible.

3. 3

   Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.

4. 4

   Combine marinade ingredients and mix well.

5. 5

   Arrange tofu triangles in one layer in a dish and cover with marinade.

6. 6

   Prepare sauce mix by combining all ingredients in a small bowl.

7. 7

   In a separate bowl mix the water or stock and the 1 teaspoon cornstarch.

8. 8

   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.

9. 9

   Drain and keep warm in 200F oven.

10. 10

    Add leftover marinade to sauce mix.

11. 11

    Heat 3 tablespoon oil in a wok.

12. 12

    Stir-fry garlic and onion until onion is tender.

13. 13

    Add greens and continue stir-frying until just wilted but not mushy.

14. 14

    Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.

15. 15

    Add reserved fried tofu.

16. 16

    Serving Ideas: Serve with rice.