Fried bean curd with a sweet & sour sauce

Yield: 5 Servings

Ingredients:

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 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

Instructions:

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