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Ma Po Tofu

Yield: 6 servings

Ingredients and directions for this recipe

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

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.

See also:
Previous recipe Ma Po
Next recipe Ma Po Tofu #1

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