Recipe for Fried Bean Curd with a Sweet and Sour Sauce 
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Yield:
5 Servings
Ingredients:
Amount Ingredient
1/2 tsp Cornstarch
3 tbl Stock
3/4 cup Stock
3 tbl White vinegar
3 tbl Sugar
1 tbl Tomato ketchup
2 tbl Soy sauce
1/2 tsp Salt
1/4 tsp Cayenne
Freshly ground black pepper
1 tbl Oil
1 x Garlic clove, peeled
1 slc Ginger root
1 x Carrot, sliced
1/2 sm Red bell pepper, cut into strips
1/2 sm Green bell pepper, cut into strips
2 x Scallions, sliced
3/4 lb Tofu, cubed
1/2 tsp Salt
Instructions:
Instructions: 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.

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