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Ingredients Jump to Instructions ↓

  1. 1 1/2 ts Cornstarch

  2. 3 tb Stock

  3. 3/4 c Stock

  4. 3 tb White vinegar

  5. 3 tb Sugar

  6. 1 tb Tomato ketchup

  7. 2 tb Soy sauce

  8. 1/2 ts Salt

  9. 1/4 ts Cayenne

  10. Freshly ground black pepper 1 tb Oil

  11. 1 Garlic clove, peeled

  12. 1 sl Ginger root

  13. 1 Carrot, sliced

  14. 1/2 sm Red bell pepper, cut into -- strips 1/2 sm Green bell pepper, cut into -- strips 2 Scallions, sliced

  15. 3/4 lb Tofu, cubed

  16. 2 1/2 ts Salt

  17. 2 tb Vegetable oil

  18. 3 tb stock. Combine

  19. 3/4 c stock, vinegar, sugar, ketchup, soy sauce,

  20. 1/2 ts salt, cayenne & black pepper in a bowl. Heat

  21. 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

  22. 2 ts salt to

  23. 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat

  24. 2 tb oil in a wok. Put in

  25. 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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