Tofu With Mushrooms and Greens

Tofu, Mushrooms and Greens

16 ounces extra firm tofu, cubed
1/4 cup soy sauce
1/2 cup Shao Hsing wine
1/4 cup cornstarch
4 tablespoons peanut or canola oil
3 large cloves of garlic, thinly sliced
6 scallion whites, thinly sliced on the bias
1/2 inch piece fresh ginger, thinly sliced
1 jalapeno, sliced thinly
black pepper
10oz mushrooms, sliced
1 teaspoon sugar
1 pound greens, trimmed
Some baby corn
green tops to the scallions, cut on bias into 1 inch lengths

Mix soy sauce and wine in a bowl, and put tofu in to marinate for ten
minutes. After ten minutes, turn it over and marinate the other side.

Take tofu out of the marinade, shaking some of the excess liquid off. Put
cornstarch on a plate and toss the tofu in it to dust all sides of each
piece.

Heat up wok until it smokes, then add oil. Allow to heat up until it is
nearly smoking, then add the garlic, scallions, ginger and chile, and
cook, stirring, until fragrant–about one minute. Add as much black pepper
as you like at this time.

Carefully set the tofu pieces in the wok or pan, and allow to sit without
stirring for about a minute or two to let the tofu brown on the outside.
Turn each piece so and repeat on other side, then add mushrooms and sugar
and stir fry as normal. Add the marinade.
Add the greens and the broth–and if you have mushroom soaking liquid, add
that at this time. Cook, stirring, until the greens wilt and a dark sauce
has formed, clinging to everything.
Toss in scallion tops, give a good stir, and turn out onto a platter.
Serve with steamed rice.