I got this recipe from a cookbook that I checked out of the library. I tried it out when we went veggie for Lent. It turned out pretty good.
Provided by Shaye
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- In a small saucepan, sauté the garlic and ginger in 1 T oil until soft.
- Add vinegar mixture and simmer for about 4 minutes.
- Add cornstarch mixture and stir until sauce thickens.
- Taste for seasoning.
- In a medium saucepan, heat 2-3 inches of oil over medium to high heat until a cube of bread browns immediately.
- Fry the tofu until golden (about 5 minutes).
- Drain on paper towels, put on serving dish and sprinkle with soy sauce.
- In a wok, heat 2 T vegetable oil and stir fry carrots and scallions until there are cooked but crisp (about 1-2 minutes).
- Mix the tofu with the vegetables and pour sauce over top.
Nutrition Facts : Calories 239, Fat 14, SaturatedFat 2.1, Sodium 601.1, Carbohydrate 22.5, Fiber 3.4, Sugar 14.4, Protein 9.2
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