Recipe Archives->Vegetarian->Fried Bean Curd

FRIED BEAN CURD WITH A SWEET and SOUR SAUCE

1 1/2 ts cornstarch
3 tb stock
3/4 c stock
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 garlic clove, peeled
1 slice 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 cornstarch 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 and pour vinegar mixture from the bowl into it.
Put pot back onto the heat and bring to a boil.  Reduce heat and
simmer for 4 minutes.  Add cornstarch mixture.  Stir till sauce
thickens.  Add more salt if required. Remove garlic and ginger.

Put tofu cubes into a bowl.  Add 2 ts salt to 6 cups water and
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 and 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 and place on a serving
platter. Spread vegetables over the tofu.  Pour sauce over vegetables.

Printable version: fried-bean-curd.txt.