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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Crisp-Fried Tofu and Greens


The Moosewood Restaurant Kitchen Garden
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Source: The Moosewood Restaurant Kitchen Garden

  • 2 cakes of tofu, frozen overnight and thawed
  • 1/2 c. water or vegetable stock
  • 1 tsp. cornstarch
  • 1/2 c. cornmeal or cornstarch
Marinade:
  • 1/3 c. soy sauce
  • 1/4 c. rice vinegar
  • 1 T. finely grated gingerroot
  • 2 cloves garlic, minced or pressed
  • dash cayenne
Sauce:
  • 3 T. soy sauce
  • 1/4 c. dry sherry
  • 2 tsp. rice vinegar
  • 2 tsp. brown sugar
  • Vegetables: 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.