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Fried Bean Curd with a Sweet & Sour Sauce

Recipe

Title:

Fried Bean Curd with a Sweet & Sour Sauce

Categories:

Vegetarian, Beans, Sauces, Oriental

Yield:

5 servings

Ingredients

• 1 1/2 ts Cornstarch
• 1
• Garlic clove, peeled
• 3 tb Stock
• 1 sl Ginger root
• 3/4 c Stock
• 1
• Carrot, sliced
• 3 tb White vinegar
• 1/2 sm Red bell pepper, cut into
• 3 tb Sugar
• -- strips
• 1 tb Tomato ketchup
• 1/2 sm Green bell pepper, cut into
• 2 tb Soy sauce
• -- strips
• 1/2 ts Salt
• 2
• Scallions, sliced
• 1/4 ts Cayenne
• 3/4 lb Tofu, cubed
• Freshly ground black pepper
• 2 1/2 ts Salt
• 1 tb Oil
• 2 tb Vegetable oil

Directions

1. Mix cornstarch with 3 tb stock.
2. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.

Directions

1. Heat 1 tb oil in a small pot over a medium flame.
2. When hot, toss in garlic & ginger.
3. Stir.
4. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it.
5. Put pot back onto the heat & bring to a boil.
6. Reduce heat & simmer for 4 minutes.
7. Add cornstarch mixture.
8. Stir till sauce thickens.
9. Add more salt if required.
10. Remove garlic & ginger.

Directions

1. Put tofu cubes into a bowl.
2. Add 2 ts salt to 6 cups water & bring to a boil.
3. Pour boiling water over tofu.
4. Let them sit for a while.

Directions

1. Heat 2 tb oil in a wok.
2. Put in 1/2 ts salt & carrot, peppers & scallions.
3. Stir fry for 30 seconds.
4. Turn off heat.

Directions

1. Heat prepared sauce over a low heat.
2. Take tofu out of the hot water.
3. Squeeze gently to get rid of excess water & place on a serving platter.
4. Spread vegetables over the tofu.
5. Pour sauce over vegetables.

Directions

1. Madhur Jaffrey, "World of the East Cookbook"

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