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Filed Under Main DishTofu
Ma Po

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China China
Shared by: Pamela M.

1 pound firm Tofu
1 tablespoon Cornstarch
2 tablespoons Water
1/2 cup Vegetable broth
1/3 cup Hoisin sauce
1 tablespoon Rice wine
1/3 cup Ketchup
1/2 teaspoon Hot sauce
1 tablespoon Vegetable oil
3 cloves minced Garlic
2 cups Mung bean sprouts
1 tablespoon Sesame oil
2 each slivered Green onions

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stir Fry


10 Minutes


10 Minutes


20 Minutes



Average Rating:

Not Rated

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Cut tofu into 1/2 inch cubes, set aside.
Dissolve 1 tablespoon cornstarch with 2 tablespoons water, set aside.

In a small bowl, combine vegetable broth, hoisin sauce, rice wine, ketchup and hot sauce. Set aside.

Place a wok over high heat, when hot, add vegetable oil. Add garlic and stir for 5 seconds. Add tofu and stir fry for 2 minutes. Stir in reserved sauce and cook for 1 minute. Add bean sprouts and cook another 1 minute. Add dissolved cornstarch mixture and stir until the sauce thickens.

Serve over noodles or rice, drizzle with sesame oil and garnish with green onions.





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