Fried Bean Curd With A Sweet & Sour Sauce Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Cornstarch,
3 tbsp: Stock,
3/4 cup: Stock,
3 tbsp: White vinegar,
3 tbsp: Sugar,
1 tbsp: Tomato ketchup,
2 tbsp: Soy sauce,
1/2 tsp: Salt,
1/4 tsp: Cayenne,
Freshly ground black pepper,
1 tbsp: Oil,
1: Garlic clove, peeled
1 slice: Ginger root,
1: Carrot, sliced
1/2 small: Red bell pepper, cut into, strips
1/2 small: Green bell pepper, cut into, strips
2: Scallions, sliced
3/4 lbs: Tofu, cubed
2 1/2 tsp: Salt,
2 tbsp: Vegetable oil,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp