Recipe - Fried Bean Curd With A Sweet And Sour Sauce

1 One half teaspoon Cornstarch
3 tablespoon Stock
Three fourths cup Stock
3 tablespoon White vinegar
3 tablespoon Sugar
1 tablespoon Tomato ketchup
2 tablespoon Soy sauce
One half teaspoon Salt
One fourth teaspoon Cayenne
Freshly ground black pepper
1 tablespoon Oil
1 Garlic clove, peeled
1 sl Ginger root
1 Carrot, cut or sliced up
One half small Red bell pepper, cut into
strips
One half small Green bell pepper, cut into
strips
2 Scallions, cut or sliced up
Three fourths pound Tofu, cubed
2 One half teaspoon Salt
2 tablespoon Vegetable oil

Mix cornstarch with 3 tablespoon stock. Combine Three fourths cup stock, vinegar, sugar,
ketchup, soy sauce, One half teaspoon salt, cayenne & black pepper in a bowl.

Heat 1 tablespoon 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 teaspoon salt to 6 cups water & bring to a
boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tablespoon oil in a wok. Put in One half teaspoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini