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.