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Title: Fried Bean Curd with a Sweet & Sour Sauce
Categories: Vegetarian Bean Sauce Oriental
Yield: 5 Servings

1 1/2tsCornstarch
3tbStock
3/4cStock
3tbWhite vinegar
3tbSugar
1tbTomato ketchup
2tbSoy sauce
1/2tsSalt
1/4tsCayenne
  Freshly ground black pepper
1tbOil
1 Garlic clove, peeled
1slGinger root
1 Carrot, sliced
1/2smRed bell pepper, cut into - strips
1/2smGreen bell pepper, cut into - strips
2 Scallions, sliced
3/4lbTofu, cubed
2 1/2tsSalt
2tbVegetable oil

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"

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