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. ---------------------------------------------------------------------------
Nutrition
Ingredients
