Ma po

Ingredients:

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

Preparation:

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup and hot sauce. Set aside.
Place a wok over high heat, when hot, add vegetable oil.
Add garlic and stir for 5 seconds.
Add tofu and stir fry for 2 minutes.
Stir in reserved sauce and cook 1 minute.
Add bean sprouts and cook another minute.
Add dissolved cornstarch and stir till sauce thickens.
Serve over noodles tossed in sesame oil or over steamed rice.
Garnish with onions.