Crisp-Fried Tofu and Greens

> * 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.