Sweet & Sour Tofu With Vegetables
- Mix the cornstarch with 3 tablespoons of the broth or water in a small cup until well blended. Add the rest of the stock,vinegar, sugar, kethup, soy sauce, ginger, and cayenne pepper, and set aside.
- Heat the oil in a wok or large frying pan over high heat. Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes. Add the pepper, celery, and mushrooms, and stir-fry for another 2 -3 minutes.
- Stir the sauce well and add to the vegetables. Cook until the mixture thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve immediately over rice.