Friday, June 10, 2011


2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa 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 T. 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.
* I cut the tofu into many more smaller triangles.
This last recipe in particular is incredibly flavorful! Enjoy!

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