| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Oriental, Sauces, Vegetarian | 5 | Servings |
INGREDIENTS
| 1 1/2 | t | Cornstarch |
| 3 | T | Stock |
| 3/4 | c | Stock |
| 3 | T | White vinegar |
| 3 | T | Sugar |
| 1 | T | Tomato ketchup |
| 2 | T | Soy sauce |
| 1/2 | t | Salt |
| 1/4 | t | Cayenne |
| Freshly ground black pepper | ||
| 1 | T | Oil |
| 1 | Garlic clove, peeled | |
| 1 | Ginger root | |
| 1 | Carrot, sliced | |
| 1/2 | Red bell pepper, cut into | |
| strips | ||
| 1/2 | Green bell pepper, cut into | |
| strips | ||
| 2 | Scallions, sliced | |
| 3/4 | lb | Tofu, cubed |
| 2 1/2 | t | Salt |
| 2 | T | Vegetable oil |
INSTRUCTIONS
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. Madhur Jaffrey, "World of the East Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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