Fried Bean Curd With A Sweet & Sour Sauce

Serves:

Ingredients:

1 1/2 ts Cornstarch
3 tb Stock
3/4 c Stock
3 tb White vinegar
3 tb Sugar
1 tb Tomato ketchup
2 tb Soy sauce
1/2 ts Salt
1/4 ts Cayenne
Freshly ground black pepper
1 tb Oil
1 Garlic clove, peeled
1 sl Ginger root
1 Carrot, sliced
1/2 sm Red bell pepper, cut into
-- strips
1/2 sm Green bell pepper, cut into
-- strips
2 Scallions, sliced
3/4 lb Tofu, cubed
2 1/2 ts Salt
2 tb Vegetable oil

Method:

Mix cornstarch with 3 tb stock.
Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 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 1/2 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.