Serves: 5
Total Calories: 121

1 1/2 teaspoons cornstarch
3 tablespoons stock
3/4 cup stock
3 tablespoons white vinegar
3 tablespoons sugar
1 tablespoon ketchup
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
black pepper freshly ground
1 tablespoon oil
1 garlic clove, peeled
1 slice ginger root
1 carrot sliced
1/2 red bell pepper cut into strips
1/2 green bell pepper cut into strips
2 scallion sliced
3/4 pound tofu cubed
2 1/2 teaspoons salt

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.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 27

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