Vegan Recipe Collection Over 800 Vegan Recipes

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1 tbsp vegetable oil
1 clove garlic peeled
1/4 inch slice of fresh ginger
1 carrot
1/2 small fresh sweet red pepper
1/2 medium sized green bell pepper
2 scallions
3/4 lb firm tofu cut into 1 inch cubes and fried in oil until lightly browned
2.5 tsp salt
2 tbsp vegetable oil
Method
Mix the cornstarch with 3 tbsp of the stock in a small cup.
Combine the 3/4 cup stock, vinegar, sugar, ketchup, soy sauce, 1/2 tsp salt, cayenne pepper and black
pepper in a bowl.
Heat 1 tbsp oil in a small pot over a medium flame. When hot, put in the garlic and ginger. Stir. As soon
as the garlic browns, take the pot off the flame and pour the vinegar mixture from the bowl into it. Put the
pot back on the fire and bring to a boil. Turn the heat to low and simmer very gently for 4 minutes. Give
the cornstarch mixture a quick stir and add that to the pot. Remove the garlic and ginger.
Peel the carrot and cut into 1/16 inch thick diagonal slices. Cut a few slices at a time into very thin strips.
Cut the red and green peppers into very thin strips.
Cut the scallions into 1.5 inch lengths. Cut each section lengthwise into very thin strips.
Put the cubes of fried bean curd in a bowl. Add 2 tsp salt to 6 cups of water and bring to a boil. Pour
boiling water over the bean curd, dunk the bean curd cubes a few times and then leave them in the water.
Heat 2 tbsp oil in a wok over a medium high flame. Put in 1/2 tsp salt an the carrot, red and green
pepper and scallions. Stir-fry for 30 seconds, turn off heat.
Heat the prepared sauce over a low flame. Take the bean curd out of the water. Squeeze gently to get
rid of extra moisture and put cubes on a serving platter. Spread the vegetables over the bean curd. Pour
the sauce over the vegetables. Serve with rice.
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