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2 cakes tofu, frozen overnight and thawed
1/2 c water or vegetable stock
1 tsp cornstarch
1/2 c cornmeal or cornstarch

1/3 c soy sauce
1/4 c rice vinegar
1 T finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne

3 T soy sauce
1/4 c dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar

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.


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