Ma po
Yield: 6 servings
Ingredients:
- 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
Instructions:
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
