Sweet & Sour Tofu With Vegetables

This is a very flavorful dish from the book the Compassionate Cook.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  tablespoon cornstarch
• 3⁄4 cup vegetable broth or 3⁄4 cup water
• 3  tablespoons white wine vinegar
• 3  tablespoons sugar
• 1  tablespoon ketchup
• 2  tablespoons soy sauce or 2  tablespoons tamari
• 1⁄2 teaspoon cayenne pepper (optional)
• 2  tablespoons  vegetable oil
• 2  garlic cloves, crushed
• 1  medium onion, thinly sliced
• 2  medium carrots, cut into matchstick shapes
• 1  green bell pepper, sliced into strips
• 1  stalk celery, chopped into strips
• 1⁄2 cup  sliced fresh mushrooms
• 1  lb tofu, cut into strips

Directions

1. 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.
2. 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.
3. 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.