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    Source of Recipe


    List of Ingredients

    2 cakes of 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.

    * I cut the tofu into many more smaller triangles.




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