4/5
(1 Votes)
Ingredients
- 1 tbsp cornstarch
- 3/4 cup vegetable broth
- 3 tbsp white wine vinegar
- 3 tbsp sugar
- 1 tbsp ketchup
- 2 tbsp soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, sliced
- 1 green bell pepper, diced
- 1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes
Preparation
Step 1
In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.
In a large skillet or wok, stir-fry the garlic, onion, (and carrots) in oil about 5 minutes.
Heat a splash or so of oil until hot in a pan and then drop in your cubes of tofu. Keep stirring well to fry all sides while you continue the next steps.
Add the pepper and stir-fry for another 2 to 3 minutes.
Add the sauce mix to the veggies and cook until mixture thickens, approx 5 to 7 minutes.
Add tofu and allow to cook at least 5 more minutes