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"