Title: Fried Bean Curd with a Sweet & Sour Sauce
Categories: Vegetarian Bean Sauce Oriental
Yield: 5 Servings

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

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.

Madhur Jaffrey, "World of the East Cookbook"

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