FRIED BEAN CURD WITH A SWEET & SOUR SAUCE

      Title: FRIED BEAN CURD WITH A SWEET & SOUR SAUCE
  Categories: Vegetarian, Beans, Sauces, 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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