Ma Po
1/2 cup Vegetable broth
1/3 cup Hoisin sauce
1 tb Rice wine/dry sherry
1/3 cup 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 cups 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.
1/2 cup Vegetable broth
1/3 cup Hoisin sauce
1 tb Rice wine/dry sherry
1/3 cup 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 cups 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.