Thai Sweet & Sour Tofu - cooking recipe

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

Preparation

Mix 3 T of stock and cornstarch until smooth In a medium bowl, combine vinegar, 3/4 cup stock, sugar, ketchup, soy sauce, cayenne and black peppers.
In a small saucepan, saute the garlic and ginger in 1 T oil until soft.
Add vinegar mixture and simmer for about 4 minutes.
Add cornstarch mixture and stir until sauce thickens.
Taste for seasoning.
In a medium saucepan, heat 2-3 inches of oil over medium to high heat until a cube of bread browns immediately.
Fry the tofu until golden (about 5 minutes).
Drain on paper towels, put on serving dish and sprinkle with soy sauce.
In a wok, heat 2 T vegetable oil and stir fry carrots and scallions until there are cooked but crisp (about 1-2 minutes).
Mix the tofu with the vegetables and pour sauce over top.