Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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