| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Main dish, Chinese, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable broth |
| 1/3 |
c |
Hoisin sauce |
| 1 |
tb |
Rice wine/dry sherry |
| 1/3 |
c |
Ketchup |
| 1/2 |
ts |
Hot sauce |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Vegetable oil |
| 3 |
|
Garlic cloves, minced |
| 1 |
lb |
Firm tofu, cut to 1/2" cubes |
| 2 |
c |
Mung bean sprouts |
| 1 |
tb |
Cornstarch mixed with 2 tablespoons water |
| 2 |
|
Green onions, slivered |
INSTRUCTIONS
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.
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