Ingredients

2 cakes of tofu, frozen overnight and thawed
1/2 C. water or vegetable stock
1 tsp. cornstarch
1/2 C. cornstarch
Marinade:
1/3 C. soy sauce
1/4 C. rice vinegar
1 Tbsp. finely grated gingerroot
2 clove garlic, minced or pressed
dash cayenne
Sauce:
3 Tbsp. soy sauce
1/4 C. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables:
3 Tbsp. oil
3 clove garlic, minced or pressed
1 C. thinly sliced onion
6 C. mix of coarsely chopped bak choi, chard, kale, nappa cabbage

Cooking Instructions

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 to 4 minutes on each side. Drain and keep warm in 200 degrees oven. Add leftover marinade to sauce mix. Heat 3 Tbls.. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)