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Ma po
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Exotic, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Vegetable broth | | 1/3
| cup | Hoisin sauce | | 1
| tbsp | Rice wine/dry sherry | | 1/3
| cup | Ketchup | | 1/2
| tsp | Hot sauce | | 1
| tbsp | Sesame oil | | 1
| tbsp | Vegetable oil | | 3
| each | Garlic cloves, minced | | 1
| lbs | Firm tofu, cut to ? cubes | | 2
| cup | Mung bean sprouts | | 1
| tbsp | Cornstarch mixed with 2 | | | -- tablespoons water | | 2
| each | Green onions, slivered |
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Procedures:
| 1 | In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. | | 2 | Set aside. | | 3 | Place a wok over high heat, when hot, add vegetable oil. | | 4 | Add garlic & stir for 5 seconds. | | 5 | Add tofu & stir fry for 2 minutes. | | 6 | Stir in reserved sauce & cook 1 minute. | | 7 | Add bean sprouts & cook another minute. | | 8 | Add dissolved cornstarch & stir till sauce thickens. | | 9 | Serve over noodles tossed in sesame oil or over steamed rice.. | | 10 | Garnish with onions. | | 11 | Madhur jaffrey, "world of the east vegetarian cookbook" |
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