Thai Sweet & Sour Tofu

I got this recipe from a cookbook that I checked out of the library. I tried it out when we went veggie for Lent. It turned out pretty good.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Mix 3 T of stock and cornstarch until smooth In a medium bowl, combine vinegar, ¾ cup stock, sugar, ketchup, soy sauce, cayenne and black peppers.
2. In a small saucepan, sauté 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.