Title: Fried Bean Curd with a Sweet & Sour Sauce
Categories: Vegetarian, Beans, Sauces, Oriental, dubious
Yield: 5 servings
1 1/2 ts Corn starch
3/4 c Stock; +3 tb, divided
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 cl Garlic; 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 corn starch 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 & 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 corn starch mixture. Stir until 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, 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 & place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables.
