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   with Nutmeg   & Wine




Sweet and Sour Tofu With Vegetables
Servings: 4
Cook Time: 40 mins
Origin: N/A
Ingredients :
1 tbsp Cornflour
6 fl.oz. Vegetable Stock
3 tbsp White Wine Vinegar
3 tbsp Sugar
1 tbsp Tomato Ketchup
2 tbsp Soy Sauce
1/2 teasp Ground Ginger
1/4 teasp Cayenne Pepper
2 tbsp Vegetable Oil
2 Garlic Cloves, crushed
1 Onion, thinly sliced
2 Carrots, cut into matchsticks
1 sweet pepper, cut into strips
1 Stick Celery, cut into strips
3oz Mushrooms, thickly sliced
1lb Firm Tofu, cut into strips

1. In a bowl, mix the cornstarch with a little of the stock until well blended. Add the rest of the stock, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper, mix well and set aside.

2. Heat the oil in a wok or large frying pan over high heat. Add the garlic, onion, and carrots and stir fry for 5 minutes. Add the peppers, celery, and mushrooms and stir-fry for a further 3-4 minutes.

3. Pour in the sauce, stirring constantly and cook stirring, until the mixture thickens.

4. Add the tofu and cook for 5 minutes until the tofu is heated through. Serve immediately with rice.

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