Name: Fried Bean Curd with a Sweet and Sour Sauce
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

Built into our law system is the idea of the equal toleration under the law of all religions. It is a short step in people’s thinking from equal toleration under the law to equal validity. The principle that all religions should be treated equally under the law and have equal rights does not carry with it the necessary inference that therefore all religions are valid. Even a cursory, comparative examination of the world’s religions reveals points of radical contradiction among them, and unless one is prepared to affirm the equal truth of contradictories, one must not be able to embrace this fallacious assumption.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Beans, Sauces, Oriental	5	Servings

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

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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