Crisp-Fried Tofu And Greens

Ingredients
2 cakes of tofu
1/2 cup water or vegetable stock
1 tsp cornflour
1/2 cup cornmeal

Marinade:

1/3 cup soy sauce
1/4 cup rice vinegar
1 tbs finely grated gingerroot
2 cloves garlic, crushed
Pinch cayenne

Sauce:

3 tbs soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar

Vegetables:

3 tbs oil
3 cloves garlic, crushed
1 cup thinly sliced Ishikuru onion
6 cups Asian greens (Eg. bok choi, chard, kale, Chinese cabbage, Chinese spinach)

Method

1. Cut tofu crosswise into 2cm slices, then diagonally, to make triangles.
2. Combine the marinade ingredients in a flat dish and layer in the tofu triangles, turning to coat.  Allow to sit for 10 minutes to absorb flavours.
3. Prepare the sauce mix by combining all ingredients in a small bowl.
4. In a separate bowl mix the water or stock and the 1 tsp of cornflour.
5. Dredge the marinated tofu pieces in cornmeal and fry over medium heat in a shallow amount of oil for 3-4 minutes on each side. Drain and keep warm in oven.
6. Add leftover marinade to the sauce mix.
7. Heat 3 tbs of oil in a wok.
8. Stir-fry garlic and onion until translucent.
9. Add greens and continue stir-frying until just wilted but not mushy.
10. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
11. Add fried tofu.
12. Serve with rice.