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  • Fried Bean Curd With A Sweet And Sour Sauce

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    Fried Bean Curd With A Sweet And Sour Sauce
    Servings: 5
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 tsp Cornstarch
    • 3 Tbsp. Stock
    • 3/4 c. Stock
    • 3 Tbsp. White vinegar
    • 3 Tbsp. Sugar
    • 1 Tbsp. Tomato ketchup
    • 2 Tbsp. Soy sauce
    • 1/2 tsp Salt
    • 1/4 tsp Cayenne Freshly grnd black pepper
    • 1 Tbsp. Oil
    • 1 x Garlic clove, peeled
    • 1 slc Ginger root
    • 1 x Carrot, sliced
    • 1/2 sm Red bell pepper, cut into strips
    • 1/2 sm Green bell pepper, cut into strips
    • 2 x Scallions, sliced
    • 3/4 lb Tofu, cubed
    • 2 1/2 tsp Salt
    • 2 Tbsp. Vegetable oil

    Directions

    1. 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.
    2. Heat 1 tb oil in a small pot over a medium flame. When warm, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mix from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 min. Add in cornstarch mix. Stir until sauce thickens. Add in more salt if required. Remove garlic & ginger.
    3. Put tofu cubes into a bowl. Add in 2 ts salt to 6 c. water & bring to a boil. Pour boiling water over tofu. Let them sit for a while.
    4. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions.
    5. Stir fry for 30 seconds. Turn off heat.
    6. Heat prepared sauce over a low heat. Take tofu out of the warm water.
    7. Squeeze gently to get rid of excess water & place on a serving platter.
    8. Spread vegetables over the tofu. Pour sauce over vegetables.

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