Thai Sweet & Sour Tofu

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 3 tablespoons vegetable stock, plus
• 3/4 cup vegetable stock
• 2 tablespoons wine vinegar
• 3 tablespoons sugar
• 1 tablespoon ketchup
• 2 tablespoons soy sauce
• 1/4 teaspoon cayenne pepper
• black pepper
• 1 tablespoon vegetable oil
• 1 clove garlic (finely chopped)
• 1/2 inch fresh ginger (grated)
• vegetable oil (for deep frying)
• 3/4 lb firm tofu, cut into 2-inch rods
• soy sauce
• 2 tablespoons vegetable oil
• 4 carrots, cut into ribbons with a potato peeler
• 8 scallions, shredded

Recipe

• 1 mix 3 t of stock and cornstarch until smooth in a medium bowl, combine vinegar, ¾ cup stock, sugar, ketchup, soy sauce, cayenne and black peppers.
• 2 in a small saucepan, sauté the garlic and ginger in 1 t oil until soft.
• 3 add vinegar mixture and simmer for about 4 minutes.
• 4 add cornstarch mixture and stir until sauce thickens.
• 5 taste for seasoning.
• 6 in a medium saucepan, heat 2-3 inches of oil over medium to high heat until a cube of bread browns immediately.
• 7 fry the tofu until golden (about 5 minutes).
• 8 drain on paper towels, put on serving dish and sprinkle with soy sauce.
• 9 in a wok, heat 2 t vegetable oil and stir fry carrots and scallions until there are cooked but crisp (about 1-2 minutes).
• 10 mix the tofu with the vegetables and pour sauce over top.