Fried Bean Curd With A Sweet And Sour Sauce

Servings: 5
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

Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar,
ketchup, soy sauce, 1/2 ts salt, cayenne and black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic
and ginger. Stir. As soon as the garlic browns, remove pot from the heat and
pour vinegar mixture from the bowl into it. Put pot back onto the heat and
bring to a boil. Reduce heat and simmer for 4 minutes. Add cornstarch
mixture. Stir till sauce thickens. Add more salt if required. Remove
garlic and ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water and 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 and carrot, peppers and 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 and place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables.

Madhur Jaffrey, ‘World of the East Cookbook’

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