Instructions: * Bok choy, chard, kale, napa or 9 cup 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 teaspoon 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 tablespoon 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.