Ma po tofu
6 servings
Ingredients
| Quantity | 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 |
Directions
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.
Adapted from Madhur Jaffrey, "The World of the East Cookbook" Submitted By MARK SATTERLY On 08-31-95