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Sweet & Sour Tofu with Vegetables

Source of Recipe


Unknown






List of Ingredients



• 1 Tbsp cornstarch
  
• 3/4 cup vegetable broth or water, divided
  
• 3 Tbsp white wine vinegar
  
• 3 Tbsp sugar
  
• 1 Tbsp catsup
  
• 2 Tbsp soy sauce or tamari sauce
  
• 1/2 tsp ground ginger
  
• 1/4 tsp cayenne pepper (opt.)
  
• 2 Tbsp vegetable oil
  
• 2 garlic cloves, crushed
  
• 1 medium onion, thinly sliced
  
• 2 medium carrots, cut into matchstick-size pieces
  
• 1 green bell pepper, sliced into strips
  
• 1 rib celery, sliced into strips
  
• 1/2 cup sliced mushrooms
  
• 1 cup snow peas
  
• 1 lb. firm tofu, cut into strips
  
• Hot, cooked rice
  






Instructions



1. Mix cornstarch with 3 tablespoons broth or water in a small cup until well blended. Add the rest of the stock, vinegar, sugar, catsup, soy sauce, ginger, and cayenne pepper; set aside.
   
   
2. Heat oil in a wok or large skillet over high heat. Stir-fry garlic, onion, and carrots until the carrots begin to soften, about 5 minutes. Add pepper, celery, mushrooms, and snow peas, and stir-fry for 2 to 3 more minutes. Stir the sauce well and add to the vegetables. Cook until the mixture thickens.
   
   
3. Add tofu and cook until tofu is heated thoroughly. Serve immediately over rice.
   
   Makes 4 to 6 servings.