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.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

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