Pay attention to the technique for this one.
Combine all the ingredients except the salt in a food processor, add ¼ cup water, and puree until well combined. Season with salt to taste. Store in an airtight container in the refrigerator until ready to use, up to 1 week.In a medium skillet, warm the olive oil over low heat. Add the garlic and cook, stirring occasionally, until crispy and golden brown, 8 to 10 minutes. Strain the oil through fine-mesh sieve into a bowl, reserving the garlic chips.
Remove the tofu from the marinade, scrape off any excess, and transfer to a large plate. Strain the marinade through a fine-mesh sieve and set aside.In a large pot, bring 2 quarts water to a boil over high heat. Add 1 tablespoon of the salt. Blanch the collard leaves, one at a time, for 30 seconds each, then lay them flat on clean kitchen towels to dry.Combine the arrowroot and the remaining 2 tea¬spoons salt in a pie plate. Mix well.
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