Moosewood Kitchen Garden: Crisp-Fried Tofu And Greens

[Guest guest]

* Exported from MasterCook Mac *

 

Crisp-Fried Tofu And Greens

 

Recipe By : The Moosewood Restaurant Kitchen Garden

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Vegetables

Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cakes of tofu

frozen overnight and thawed

1/2 cup water -- or vegetable stock

1 teaspoon cornstarch

1/2 cup cornmeal -- or cornstarch

- MARINADE:

1/3 cup soy sauce

1/4 cup rice vinegar

1 tablespoon fresh gingerroot -- finely grated

2 cloves garlic -- minced or pressed

1 dash cayenne

- SAUCE:

3 tablespoons soy sauce

1/4 cup dry sherry

2 teaspoons rice vinegar

2 teaspoons honey -- or brown sugar

- VEGETABLES:

3 tablespoons oil

3 cloves garlic -- minced or pressed

1 cup thinly sliced onion

6 cups mixed greens

- mix of pak choi/chard/kale/

- nappa cabbage

- OR 9 cups 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.

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 1449 Calories; 72g Fat (44%

calories from fat); 74g Protein; 132g Carbohydrate; 0mg Cholesterol;

8719mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 6 Lean Meat; 10 Vegetable; 9 Fat;

1 Other Carbohydrates

 

 

Nutr. Assoc. : 1498 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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--

Ellen C.

ellen