1 Tbsp. cornstarch
3/4 cup vegetable broth or water
3 Tbsp. white wine vinegar
3 Tbsp. sugar
1 Tbsp. ketchup
2 Tbsp. soy sauce or tamari
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper (optional)
2 Tbsp. vegetable oil
2 cloves garlic, 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 pound firm tofu, cut into strips
• Mix the cornstarch with 3 Tbsp. of the broth or water in a small cup until well blended. Add the rest of the stock, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
• Heat the oil in a wok or large frying pay 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 to 3 minutes.
• Stir the sauce well and add it to the vegetables. Cook until the mixture thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve immediately over rice.
Makes 4 to 6 servings