Fried bean curd with a sweet and sour sauce

5 servings

Ingredients

Quantity Ingredient
1½ teaspoon Cornstarch
3 tablespoons Stock
¾ cup Stock
3 tablespoons White vinegar
3 tablespoons Sugar
1 tablespoon Tomato ketchup
2 tablespoons Soy sauce
½ teaspoon Salt
¼ teaspoon Cayenne
Freshly ground black pepper
1 tablespoon Oil
1 Garlic clove, peeled
1 slice Ginger root
1 Carrot, sliced
½ small Red bell pepper, cut into strips
½ small Green bell pepper, cut into strips
2 Scallions, sliced
¾ pounds Tofu, cubed
2½ teaspoon Salt
2 tablespoons Vegetable oil

Directions

Mix cornstarch with 3 tb stock. Combine ¾ c stock, vinegar, sugar, ketchup, soy sauce, ½ ts salt, cayenne & black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes.

Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tb oil in a wok. Put in ½ ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat.

Heat prepared sauce over a low heat. Take tofu out of the hot water.

Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables.

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