CRISP-FRIED TOFU AND GREENS

INGREDIENTS
2 cakes of tofu, frozen overnight and thawed
½ cup water or vegetable stock
1 tsp. cornstarch
½ cup cornmeal or cornstarch oil

Marinade:
1/3 cup. soy sauce
¼ cup. rice vinegar
1 tablespoon finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne

Sauce:
3 tablespoons soy sauce
¼ c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar

Vegetables:
3 cloves garlic, minced or pressed
1 cup thinly sliced onion
6 cup mix of chopped pak choi, chard, kale, nappa cabbage or 9 cups chopped spinach

WHAT TO DO::
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into ½-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 flavours.
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 ¼ 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.