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Ingredientes
- 1 1/2 tsp Cornstarch
- 3 Tbsp. Stock
- 3/4 c. Stock
- 3 Tbsp. White vinegar
- 3 Tbsp. Sugar
- 1 Tbsp. Tomato ketchup
- 2 Tbsp. Soy sauce
- 1/2 tsp Salt
- 1/4 tsp Cayenne Freshly grnd black pepper
- 1 Tbsp. 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
- 2 1/2 tsp Salt
- 2 Tbsp. Vegetable oil
Direcciones
- 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 warm, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mix from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 min. Add in cornstarch mix. Stir until sauce thickens. Add in more salt if required. Remove garlic & ginger.
- Put tofu cubes into a bowl. Add in 2 ts salt to 6 c. 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 warm 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 5 servings | |
| Calories 169 | |
| Calories from Fat 90 | 53% |
| Total Fat 10.2g | 13% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.21g | |
| Cholesterol 0mg | 0% |
| Sodium 1970mg | 82% |
| Potassium 268mg | 8% |
| Total Carbs 13.67g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.32g | 7% |
| Protein 6.03g | 10% |
