Crisp-Fried Tofu and Chinese Cabbage

[Guest guest]

Freezing tofu, as described in the following recipe, is a good way to

obtain a firmer texture. Note that frozen tofu turns a yellow or

golden-brown color and retains that color when thawed. Even my

adamantly anti-tofu son likes the crunchiness of the tofu in this

recipe.

 

Crisp-Fried Tofu and Chinese Cabbage

Ingredients

2 cakes of tofu, frozen overnight and thawed

1/2 c water or vegetable stock

1 tsp cornstarch

1/2 c yellow cornmeal

oil

 

Marinade:

1/3 c soy sauce

1/4 c vinegar

1 Tbl finely grated ginger

2 cloves garlic, minced or pressed

dash cayenne

 

Sauce:

3 Tbl soy sauce

3 Tbl dry sherry or white wine

2 tsp vinegar

2 tsp brown sugar

 

Vegetables:

3 cloves garlic, minced or sliced very thinly

1 thinly sliced medium onion

6 c. chopped Chinese cabbage

 

Preparation

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 marinate for at least 15 minutes to absorb the

flavors.

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

 

Dredge marinated tofu pieces in cornmeal 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 stir-fry for another 2-3 minutes.

 

Serve the tofu on top of the greens, keeping them separate until the

very last moment, so the tofu doesn't lose its crunch. Serve with

rice.

 

Based on recipe from The Moosewood Restaurant Kitchen Garden