Ma Po
- 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 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 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.
& 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.
