Ingredients
- 3 garlic (cloves)
- 2 mung bean sprouts
- 2 green onions
- 475 gr firm tofu
- 120 ml vegetable broth
- 80 ml ketchup
- 80 ml hoisin sauce
- 30 ml water
- 16 ml vegetable oil
- 16 ml sesame oil
- 8 gr cornstarch mixed with
- 16 ml rice wine
- 2 ml sauce (hot)
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.
