Fried Bean Curd with a Sweet & Sour Sauce

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Name: Fried Bean Curd with a Sweet & Sour Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 1/2 teaspoon cornstarch; 3 tablespoon white vinegar; 3 tablespoon sugar; 1 tablespoon ketchup; 2 tablespoon soy sauce; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; black pepper; 1 tablespoon oil; 1 garlic; 1 slice ginger root; 1 carrot; 1/2 red bell pepper; 1/2 green bell peppers; 2 scallion; 3/4 pound tofu; 2 1/2 teaspoon salt

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INGREDIENTS

1 1/2 teaspoon cornstarch
3 tablespoon white vinegar
3 tablespoon sugar
1 tablespoon ketchup
2 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
black pepper
1 tablespoon oil
1 garlic
1 slice ginger root
1 carrot
1/2 red bell pepper
1/2 green bell peppers
2 scallion
3/4 pound tofu
2 1/2 teaspoon salt

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.

NOTES

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Fried Bean Curd with a Sweet & Sour Sauce

1 1/2 teaspoon cornstarch
3 tablespoon white vinegar
3 tablespoon sugar
1 tablespoon ketchup
2 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
 black pepper
1 tablespoon oil
1 garlic
1 slice ginger root
1 carrot
1/2 red bell pepper
1/2 green bell peppers
2 scallion
3/4 pound tofu
2 1/2 teaspoon salt

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.

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 5 Servings

Calories: 246
Calories from Fat: 116 (47%)

Amt Per Serving		% DV

	Total Fat 12.9g	17 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 7g
Cholesterol 0mg		0 %
Sodium 5715.4mg		197 %
Potassium 480.3mg		13 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 16.3g
Protein 16.1g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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