1/2
cup Vegetable broth
1/3
cup Hoisin sauce
1
tb Rice wine/dry sherry
1/3
cup Ketchup
1/2
ts Hot sauce
1
tb Sesame oil
1
tb Vegetable oil
3
ea Garlic cloves, minced
1
lb Firm tofu, cut to 1/2" cubes
2
cups Mung bean sprouts
1
tb Cornstarch mixed with 2 - tablespoons water
2
ea 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.