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Fried bean curd with a sweet and sour sauce
Artist: _ Yield: 5
Categories: Asian, Chinese, Ethnic, Fried, Vegetables Rating: 0
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Ingredients:
1 1/2 tspCornstarch
3 tbspStock
3/4 cupStock
3 tbspWhite vinegar
3 tbspSugar
1 tbspTomato ketchup
2 tbspSoy sauce
1/2 tspSalt
1/4 tspCayenne
Freshly ground black pepper
1 tbspOil
1 Garlic clove, peeled
1 sliceGinger root
1 Carrot, sliced
1/2 smallRed bell pepper, cut into
-- strips
1/2 smallGreen bell pepper, cut into
-- strips
2 Scallions, sliced
3/4 lbsTofu, cubed
2 1/2 tspSalt
2 tbspVegetable oil
Procedures:
1Mix cornstarch with 3 tb stock.
2Combine ?c stock, vinegar, sugar, ketchup, soy sauce, ?ts salt, cayenne & black pepper in a bowl.
3heat 1 tb oil in a small pot over a medium flame.
4When hot, toss in garlic & ginger.
5Stir.
6As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it.
7Put pot back onto the heat & bring to a boil.
8Reduce heat & simmer for 4 minutes.
9Add cornstarch mixture.
10Stir till sauce thickens.
11Add more salt if required.
12Remove garlic & ginger.
13put tofu cubes into a bowl.
14Add 2 ts salt to 6 cups water & bring to a boil.
15Pour boiling water over tofu.
16Let them sit for a while.
17heat 2 tb oil in a wok.
18Put in ?ts salt & carrot, peppers & scallions.
19Stir fry for 30 seconds.
20Turn off heat.
21heat prepared sauce over a low heat.
22Take tofu out of the hot water.
23Squeeze gently to get rid of excess water & place on a serving platter.
24Spread vegetables over the tofu.
25Pour sauce over vegetables.