STIR-FRIED TOFU AND ESCAROLE

Steps:

• Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, vinegar, sweetener and stock or water. In another bowl or ramekin, dissolve cornstarch or arrowroot in stock or water.
• Separate dark outer escarole leaves from lighter inner leaves. Cut all of the leaves crosswise into 1-inch pieces and keep in separate containers. Have all ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to wok. Swirl in 1 tablespoon of oil by adding it to the sides of the wok and swirling the wok, then add tofu and stir-fry until lightly colored, about 2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic, ginger and chile flakes or minced chile, and stir-fry for no more than 10 seconds. Add dark escarole leaves and stir-fry for 1 minute, until wilted. Add salt, toss together and return tofu to the wok. Add inner escarole leaves, white part of the scallions, and soy sauce mixture. Stir-fry for 1 minute, until the inner leaves are crisp-tender, and add scallion greens and the cornstarch mixture. Stir just until lightly glazed and remove from heat. Serve with hot grains or noodles.