Thai Sweet & Sour Tofu

• 1 tablespoon cornstarch
• 3 tablespoons vegetable stock, plus
• 3/4 cup vegetable stock
• 2 tablespoons white wine vinegar
• 3 tablespoons sugar
• 1 tablespoon ketchup
• 2 tablespoons soy sauce
• 1/4 teaspoon cayenne pepper
• black pepper
• 1 tablespoon vegetable oil
• 1 clove garlic (finely chopped)
• 1/2 inch fresh ginger (grated)
• vegetable oil (for deep frying)
• 3/4 lb firm tofu, cut into 2-inch rods
• soy sauce
• 2 tablespoons vegetable oil
• 4 carrots, cut into ribbons with a potato peeler
• 8 scallions, shredded

1. Mix 3 T of stock and cornstarch until smooth In a medium bowl, combine vinegar, 3/4 cup stock, sugar, ketchup, soy sauce, cayenne and black peppers.
2. In a small saucepan, saute the garlic and ginger in 1 T oil until soft.
3. Add vinegar mixture and simmer for about 4 minutes.
4. Add cornstarch mixture and stir until sauce thickens.
5. Taste for seasoning.
6. In a medium saucepan, heat 2-3 inches of oil over medium to high heat until a cube of bread browns immediately.
7. Fry the tofu until golden (about 5 minutes).
8. Drain on paper towels, put on serving dish and sprinkle with soy sauce.
9. In a wok, heat 2 T vegetable oil and stir fry carrots and scallions until there are cooked but crisp (about 1-2 minutes).
10. Mix the tofu with the vegetables and pour sauce over top.

cornstarch, vegetable stock, vegetable stock, white wine vinegar, sugar, ketchup, soy sauce, cayenne pepper, black pepper, vegetable oil, clove garlic, ginger, vegetable oil, firm tofu, soy sauce, vegetable oil, carrots, scallions

Taken from www.food.com/recipe/thai-sweet-sour-tofu-85709 (may not work)