Ingredients

1/2 C. vegetable broth
1/3 C. hoisin sauce
1 Tbsp. rice wine/dry sherry
1/3 C. ketchup
1/2 tsp. hot sauce
1 Tbsp. sesame oil
1 Tbsp. vegetable oil
3 each garlic cloves, minced
1 pound firm tofu, cut to 1/2 cubes
2 C. mung bean sprouts
1 Tbsp. cornstarch mixed with 2 Tbsp. water
2 each green onions, slivered

Cooking Instructions

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.
 
 
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