Title: Ma po
 Categories: Chinese, Vegetarian, Main dish
      Yield: 6 servings
 
    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 ea 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 ea 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.
  
  Madhur Jaffrey, "World of the East Vegetarian Cookbook"