Fried bean curd with a sweet & sour sauce
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Fried bean curd with a sweet & sour sauce
  Fried    Sweet    Chinese    Vegetarian    Beans    Sauces  
Last updated 6/12/2012 1:02:19 AM. Recipe ID 25855. Report a problem with this recipe.
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      Title: Fried bean curd with a sweet & sour sauce
 Categories: Main dish, Chinese, Vegetarian
      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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Recipe ID 25855 (Apr 03, 2005)

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