16 oz firm tofu, rinsed and drained
1 – 1.5 tbsp vegetable oil
1/2 onion, cut in thin wedges
1 small green pepper, cut in 1-inch squares
1 medium carrot, thinly sliced
4 slices ginger root
15-oz can stewed tomatoes, or two ripe tomatoes, chopped
1/2 cup liquid from tomatoes, or water
2 tsp soy sauce
1/4 cup catsup
1/4 tsp sugar
salt and pepper to taste
1.5 tsp corn starch, dissolved in 2 tsp cold water
Press water out of tofu. Cut it into 1-inch squares, 1/2 inch thick.
In a wok or skillet, heat the oil to medium high. Add ingredients in the following order, stirring 30 seconds or more after each addition:
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- onion, green pepper, carrot and tofu
- ginger root, tomatoes and liquid, soy sauce, ketchup, sugar, pepper and salt
Adjust heat to medium to maintain a simmer. Stir occasionally for another minute or two.
If the sauce is too runny, stir in just enough of the cornstarch mixture to thicken it slightly.
Remove ginger slices before serving.
1991 Very good.