MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Fried Bean Curd with a Sweet & Sour Sauce
 Categories: Chinese, Vegetarian
      Yield: 5 servings

  1 1/2 ts Cornstarch
      3 tb Stock
    3/4 c  Stock
      3 tb White vinegar
      3 tb Sugar
      1 tb Tomato ketchup
      2 tb Soy sauce
    1/2 ts Salt
    1/4 ts Cayenne
           Freshly ground black pepper
      1 tb Oil
      1    Garlic clove, peeled
      1 sl Ginger root
      1    Carrot, sliced
    1/2 sm Red bell pepper, cut into
           -- strips
    1/2 sm Green bell pepper, cut into
           -- strips
      2    Scallions, sliced
    3/4 lb Tofu, cubed
  2 1/2 ts Salt
      2 tb Vegetable oil

  Mix cornstarch with 3 tb stock.  Combine 3/4 c stock, vinegar, sugar,
  ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.

  Heat 1 tb oil in a small pot over a medium flame. When hot, toss in
  garlic & ginger. Stir.  As soon as the garlic browns, remove pot from
  the heat & pour vinegar mixture from the bowl into it. Put pot back
  onto the heat & bring to a boil.  Reduce heat & simmer for 4 minutes.
  Add cornstarch mixture.  Stir till sauce thickens. Add more salt if
  required. Remove garlic & ginger.

  Put tofu cubes into a bowl.  Add 2 ts salt to 6 cups water & bring to
  a boil.  Pour boiling water over tofu. Let them sit for a while.

  Heat 2 tb oil in a wok.  Put in 1/2 ts salt & carrot, peppers &
  scallions. Stir fry for 30 seconds.  Turn off heat.

  Heat prepared sauce over a low heat. Take tofu out of the hot water.
  Squeeze gently to get rid of excess water & place on a serving
  platter. Spread vegetables over the tofu. Pour sauce over vegetables.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Ginger Tofu with Vegetables
 Categories: Chinese, Vegetarian
      Yield: 1 servings

      1 lb Soft tofu
    1/4 c  Sliced green onion
      1 tb Minced fresh ginger
      1    Clove garlic, pressed or
           -minced
      1 tb Oriental sesame oil
      2 tb Soy sauce
    1/4 ts Cayenne

  About 6 cups raw vegetables such as cucumber slices, carrot sticks,
  red or green bell peppers strips, small celery stalks, sugar snap
  peas, and cherry tomatoes.

  Rinse tofu under cool running water, let drain, then drop into a
  blender or food processor.  Whirl smoothly with onion, ginger,
  garlic, oil, soy sauce, and cayenne. If made ahead, cover and chill
  up to 3 days. Pour into a small bowl; accompany with vegetables.
  Scoop onto vegetables to eat. Makes about 1-3/4 cups, 7-9 servings of
  3-4 tb each.

  Origin: Cookbook Digest Nov/Dec 1991. Shared by: Sharon Stevens.

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