Ingredients
Directions
Mix cornstarch with 3 tablespoons stock.
Combine ¾ cup stock, vinegar, sugar, ketchup, soy sauce, ½ teaspoons salt, cayenne and black pepper in a bowl.
Heat 1 tablespoon 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 until sauce thickens. Add more salt if required.
Remove garlic and ginger.
Put tofu cubes into a bowl.
Add 2 teaspoons salt to 6 cups water and bring to a boil.
Pour boiling water over tofu. Let them sit for a while.
Heat 2 tablespoons oil in a wok.
Put in ½ teaspoons 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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