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1
Drain and dry tofu slices on paper towels.
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2
In a small bowl or measuring cup combine soy sauce, vinegar, sweetener and stock or water.
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3
In another bowl or ramekin, dissolve cornstarch or arrowroot in stock or water.
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4
Separate dark outer escarole leaves from lighter inner leaves.
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5
Cut all of the leaves crosswise into 1-inch pieces and keep in separate containers.
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6
Have all ingredients within arms length of your pan.
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7
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.
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8
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.
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9
Remove to a plate.
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10
Swirl in remaining oil, add garlic, ginger and chile flakes or minced chile, and stir-fry for no more than 10 seconds.
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11
Add dark escarole leaves and stir-fry for 1 minute, until wilted.
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12
Add salt, toss together and return tofu to the wok.
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13
Add inner escarole leaves, white part of the scallions, and soy sauce mixture.
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14
Stir-fry for 1 minute, until the inner leaves are crisp-tender, and add scallion greens and the cornstarch mixture.
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15
Stir just until lightly glazed and remove from heat.
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16
Serve with hot grains or noodles.
