Mix cornstarch with 3 tb stock.
Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts
salt, cayenne and black pepper in a bowl.
Heat 1 tb oil in a small pot over a medium flame.
When hot, toss in garlic and ginger.
Stir. As soon as the garlic browns, remove pot from the heat and pour vinegar mixture from the bowl into it.
Put pot back onto the heat and bring to a boil.
Reduce heat and simmer for 4 minutes. Add cornstarch mixture.
Stir till sauce thickens. Add more salt if required.
Remove garlic and ginger.
Put tofu cubes into a bowl.
Add 2 ts salt to 6 cups water and 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 and carrot, peppers and scallions.
Stir fry for 3 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 and place on a
serving platter.
Spread vegetables over the tofu.
Pour sauce over vegetables.
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