Sweet and Sour Tofu with Vegetables Recipe

1 tbl. cornstarch
¾ cup vegetable broth
3 tbl. white wine vinegar
3 tbl. sugar
1 tbl. ketchup
2 tbl. soy sauce
½ tsp. ground ginger
¼ tsp. cayenne pepper
2 tbl. vegetable oil
2 cloves garlic, minced
1 onion, diced
2 carrots, sliced
1 green bell pepper, diced
½ cup sliced mushrooms
1 14oz. package of firm or extra firm tofu, drained and cut into 1 inch cubes

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 vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.

Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice.

If you want to get a head start with this recipe, place the 2nd through 7th ingredient in a bowl the night before. Add the cornstarch when you start to prepare the meal.