Title: MA PO
Categories: Main dish, Chinese, Vegetarian
Yield: 6 servings

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 ea 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 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.

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Popularity: 7% [?]