Ma po

Yield: 6 servings

Measure Ingredient
½ cup Vegetable broth
⅓ cup Hoisin sauce
1 tablespoon Rice wine/dry sherry
⅓ cup Ketchup
½ teaspoon Hot sauce
1 tablespoon Sesame oil
1 tablespoon Vegetable oil
3 eaches Garlic cloves, minced
1 pounds Firm tofu, cut to 1/2\" cubes
2 cups Mung bean sprouts
1 tablespoon Cornstarch mixed with 2 tablespoons water
2 eaches Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside.

Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens.

Serve over noodles tossed in sesame oil or over steamed rice..

Garnish with onions.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

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