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.
