Yield: 5 servings
Measure | 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 |
\N \N | Freshly ground black pepper |
1 tablespoon | Oil |
1 \N | Garlic clove, peeled |
1 slice | Ginger root |
1 \N | Carrot, sliced |
½ small | Red bell pepper, cut into strips |
½ small | Green bell pepper, cut into strips |
2 \N | Scallions, sliced |
¾ pounds | Tofu, cubed |
2½ teaspoon | Salt |
2 tablespoons | Vegetable oil |
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.