Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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