Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Cornstarch 1 Garlic clove, peeled
3 tb Stock 1 sl Ginger root
3/4 c Stock 1 Carrot, sliced
3 tb White vinegar 1/2 sm Red bell pepper, cut into
3 tb Sugar -- strips
1 tb Tomato ketchup 1/2 sm Green bell pepper, cut into
2 tb Soy sauce -- strips
1/2 ts Salt 2 Scallions, sliced
1/4 ts Cayenne 3/4 lb Tofu, cubed
Freshly ground black pepper 2 1/2 ts Salt
1 tb Oil 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 and black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in
garlic and ginger. Stir. As soon as the garlic browns, remove pot from
the heat and pour vinegar mixture from the bowl into it. Put pot back
onto the heat and bring to a boil. Reduce heat and simmer for 4 minutes.
Add cornstarch mixture. Stir till sauce thickens. Add more salt if
required. Remove garlic and ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water and 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 and carrot, peppers and
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 and place on a serving
platter. Spread vegetables over the tofu. Pour sauce over vegetables.

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