Crisp-fried tofu and greens
This dish transforms humble frozen tofu into a textural delight. Freezing and thawing the tofu creates a unique, sponge-like structure that crisps up beautifully when fried and soaks up the robust marinade. The result is a satisfying contrast between the crunchy exterior and the tender, savory interior. Paired with fresh, vibrant greens like pak choi or kale, the dish is balanced by a zesty sauce made from soy sauce, rice vinegar, and fresh ginger. It’s a hearty, plant-based main course that’s perfect for weeknight dinners or as a substantial side dish for potlucks. The combination of umami-rich sauce and fresh vegetables makes it a comforting yet healthy option that feels indulgent without the heaviness.
Description
This dish transforms humble frozen tofu into a textural delight. Freezing and thawing the tofu creates a unique, sponge-like structure that crisps up beautifully when fried and soaks up the robust marinade. The result is a satisfying contrast between the crunchy exterior and the tender, savory interior. Paired with fresh, vibrant greens like pak choi or kale, the dish is balanced by a zesty sauce made from soy sauce, rice vinegar, and fresh ginger. It’s a hearty, plant-based main course that’s perfect for weeknight dinners or as a substantial side dish for potlucks. The combination of umami-rich sauce and fresh vegetables makes it a comforting yet healthy option that feels indulgent without the heaviness.
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
Directions
- 1 Gently squeeze as much liquid out of thawed tofu as possible.
- 2
Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles per slice.- 3
Combine marinade ingredients (1/3 c. soy sauce, 1/4 c. rice vinegar, 1 T. ginger, 2 cloves garlic, dash cayenne) and mix well.- 4
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.- 5
Prepare sauce mix by combining all sauce ingredients (3 T. soy sauce, 1/4 c. dry sherry, 2 tsp. rice vinegar, 2 tsp. honey or brown sugar) in a small bowl.- 6
In a separate bowl, mix the 1/2 c. water or stock with the 1 tsp. cornstarch.- 7
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 until golden and crisp.- 8
Drain fried tofu and keep warm in a 200F oven.- 9
Add leftover marinade to the sauce mix.- 10
Heat 3 T. oil in a wok over medium-high heat.- 11
Stir-fry 3 cloves garlic and 1 c. onion until onion is tender.- 12
Add greens and continue stir-frying until just wilted but not mushy.- 13
Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.- 14
Add reserved fried tofu to the wok and toss gently to coat.- 15
Serve immediately with rice.NoteStorage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
Substitutions: You can substitute the greens with whatever is fresh and available in your market. Bok choy, spinach, or Swiss chard work well.
Tips: Freezing the tofu is key to achieving the desired chewy, spongy texture that absorbs the marinade better than fresh tofu.
Variations: For a gluten-free version, use tamari instead of soy sauce. Add chili flakes for extra heat if desired.
The author noted cutting the tofu into many more smaller triangles for better bite-size pieces.
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